Roasted Chicken with Honey-Mint Dressing with Green Apple-Parsley Salad with Bacon

Total Time:
40 min
20 min
20 min

4 servings

  • For the chicken:
  • Cooking spray
  • 6 boneless skinless chicken breast halves (about 5 ounces each)
  • Salt and freshly ground black pepper
  • 1 to 2 teaspoons ground cumin
  • 1 cup plain yogurt
  • 2 tablespoons honey
  • 1 tablespoon freshly chopped mint leaves
  • 1 cup couscous, cooked according to package directions
  • For the salad:
  • 4 strips bacon
  • 2 to 3 Granny Smith apples, cored and diced
  • 1/3 cup freshly chopped parsley leaves
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
For the chicken:
  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt, black pepper and cumin. Add chicken to hot pan and cook 3 to 5 minutes per side, until cooked through.

  • In a small bowl, whisk together yogurt, honey and mint.

  • For the salad:

  • Cook bacon in a large skillet or in the microwave until crisp. Break into small pieces and transfer to a large bowl. Add apples and parsley and toss to combine.

  • In a small bowl, whisk together vinegar, oil and mustard. Add mixture to apples and toss to coat. Season, to taste, with salt and black pepper.

  • Serve 4 of the chicken breast halves with all of the dressing, couscous and salad. Reserve remaining chicken for pizza, if desired.

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