Italian Chicken Skewers with Spinach Salad

italian chicken skewers with spinach salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 3/4 cup (41/2 oz.) whole-wheat couscous
  • 1 3/4 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 8 ounces tricolor mini sweet bell peppers, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons plus 1 tbsp. balsamic vinegar
  • 1 tablespoon Italian seasoning
  • 1/2 container (5 oz.) baby spinach
  • 1/3 cup thinly sliced red onion
  • 1/2 cup (3 oz.) pitted prunes, chopped


Preheat the broiler. Cook the couscous according to package directions. Let cool.

Thread the chicken and peppers onto 8 skewers. In a bowl, mix 1 tbsp. oil and 1 1/2 tsp. vinegar; brush on skewers. Sprinkle with Italian seasoning. Broil, turning once, until the chicken is cooked, about 6 minutes.

In a bowl, toss the spinach, onion, prunes, couscous and the remaining 2 tbsp. olive oil and 1 tbsp. vinegar. Serve with the skewers.