FOOD FOR THE BODY

LEMON-THYME CHICKEN (from http://www.health.com/)

SERVES: 4
POINTS: 5 (including couscous)

1 T. lemon zest
1 T. chopped fresh thyme
1 lb. chicken cutlets
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 T. olive oil
1/2 c. water
1/3 c. uncooked couscous
3/4 lb. zucchini (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces
1/2 lb. yellow summer squash (about 2 medium), halved, cut crosswise into 1/2-inch pieces
1/4 c. fat-free, low-sodium chicken broth
Chopped fresh thyme, for garnish

Place the lemon zest and thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cutlet. Heat the olive oil in a large nonstick skillet over medium-high heat; cook the chicken, herb side down, turning after 2 minutes. When the chicken is golden and cooked through (about 4 minutes), transfer to a cutting board. Cover chicken, and keep warm. Bring 1/2 cup water to a boil in a small saucepan; gradually stir in the couscous. Remove pan from heat; cover and let stand 5 minutes. Fluff with a fork. Cover couscous, and keep warm.

Sauté the zucchini and squash (in the same skillet used for the chicken) over medium heat, stirring frequently, until golden and tender (about 4 minutes). Stir in the remaining lemon-and-thyme mixture, chicken broth, and couscous. Spoon the couscous mixture evenly among 4 plates; top each with a chicken cutlet. Garnish with thyme.