Cuban Chicken with Salsa and Couscous

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a medium bowl, combine black beans, corn, bell pepper, tomatoes, jalapeño, garlic, cilantro, lime juice and 1/2 tablespoon olive oil; toss well and set aside.

4. In a small bowl, combine cumin, oregano and salt and pepper to taste; add to large plastic bag.

5. Add chicken strips to bag and shake to coat. Wash hands after handling raw chicken.

6. Heat remaining oil in large skillet over medium-high heat. Add chicken and cook to an internal temperature of 165 degrees Fahrenheit as verified with an instant-read food thermometer, about 8 to 10 minutes.

7. In a medium saucepan over medium heat, add chicken broth and bring to a boil; stir in couscous. Cover, remove from heat and let stand for 5 minutes.

8. Before serving, fluff couscous with fork, then spoon onto serving dishes.

9. Top with chicken and salsa and sprinkle with parsley.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!