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

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. For the chicken:
  2. 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.
  3. In a small bowl, whisk together yogurt, honey and mint.
  4. For the salad:
  5. 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.
  6. 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.
  7. Serve 4 of the chicken breast halves with all of the dressing, couscous and salad. Reserve remaining chicken for pizza, if desired.