Tropical Chicken Couscous W Rum Vinaigrette
Transport your taste buds to a sun-soaked paradise with this vibrant Tropical Chicken Couscous with Rum Vinaigrette! Juicy, tender grilled chicken meets a colorful medley of sweet mango, tangy pineapple, and crisp red bell pepper, all nestled in fluffy couscous. The dish’s crowning glory is a zesty rum vinaigrette, blending dark rum, fresh lime juice, and a hint of honey for an irresistible burst of tropical flavor. Perfectly balanced and easy to prepare in under an hour, this recipe is a feast for the senses, ideal for weeknight dinners or casual entertaining. Serve with a sprinkle of fresh cilantro and savor the perfect harmony of sweet, savory, and citrusy notes!
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Recipe Information
Ingredients
- 2 pieces chicken breast, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup couscous
- 1 cup chicken broth
- 1 cup mango, diced
- 1 cup pineapple, diced
- 1 medium red bell pepper, diced
- 0.25 cup cilantro, chopped
- 2 tablespoons dark rum
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey
- 1 tablespoon white vinegar
- 3 tablespoons extra virgin olive oil
- 0.25 teaspoon salt (for dressing)
- 0.25 teaspoon black pepper (for dressing)
Instructions
Preheat a grill pan or skillet over medium-high heat.
Rub the chicken breasts with 2 tablespoons of olive oil, paprika, garlic powder, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Ensure they are evenly coated.
Place the chicken on the hot pan and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the heat and let it rest for 5 minutes before slicing.
While the chicken is cooking, heat the chicken broth in a small saucepan until boiling. Stir in the couscous, cover, and remove from heat. Let the couscous stand for 5 minutes, then fluff with a fork.
In a large mixing bowl, combine the prepared couscous, diced mango, diced pineapple, diced red bell pepper, and chopped cilantro. Toss gently to mix.
To prepare the rum vinaigrette, whisk together the dark rum, lime juice, honey, white vinegar, extra virgin olive oil, 0.25 teaspoons of salt, and 0.25 teaspoons of black pepper in a small bowl or jar.
Drizzle the rum vinaigrette over the couscous and fruit mixture. Toss until everything is evenly coated.
To serve, divide the couscous mixture onto plates or bowls. Top each serving with slices of grilled chicken.
Garnish with additional cilantro or lime wedges, if desired. Serve immediately and enjoy your Tropical Chicken Couscous with Rum Vinaigrette!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 15.9 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
