Sunny Mediterranean Chicken

 

1

cup Fiber One® original bran cereal

6

boneless skinless chicken breasts (about 1 3/4 lb)

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

cup milk

4

tablespoons olive oil

1

medium zucchini, sliced (2 cups)

1

small unpeeled eggplant, cubed (2 cups)

1

jar (7 or 7.25 oz) roasted red bell peppers, drained, cut into 1/2-inch strips

1/2

large red onion, sliced, separated into rings

1

large clove garlic, finely chopped

3

tablespoons water

4

teaspoons lime juice

1 1/2

cups water

1/4

teaspoon salt

1

cup uncooked whole wheat couscous

1

lime, cut into 6 wedges

• 1 Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Sprinkle both sides of chicken with 1/2 teaspon salt and the pepper. In shallow dish, place milk. In another shallow dish, place cereal; dip chicken into milk, then coat with cereal.
• 2 In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook chicken in oil 15 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F). Remove chicken from skillet; cover to keep warm.
• 3 In same skillet, heat remaining 2 tablespoons oil over medium heat. Cook zucchini, eggplant, roasted peppers, onion and garlic in oil 3 minutes, stirring occasionally. Stir in 3 tablespoons water and the lime juice; cook about 1 minute or until vegetables are crisp-tender.
• 4 Meanwhile, in 2-quart saucepan, heat 1 1/2 cups water and 1/4 teaspoon salt to boiling. Stir in couscous. Cover; remove from heat and let stand 5 minutes or until water is absorbed. Fluff couscous with fork.
• 5 On large serving platter, place couscous. Top with chicken and vegetables. Serve with lime wedges.