Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

1 red bell pepper, seeded and cut into 1-inch pieces

1 yellow bell pepper, seeded and cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

1 zucchini, cut into 1/2-inch rounds

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup whole wheat couscous

1 1/2 cups low-sodium chicken broth

1/4 cup chopped fresh parsley

Instructions:

Preheat your grill to medium-high heat.

Thread the chicken, bell peppers, red onion, and zucchini onto skewers, alternating the ingredients. Brush the kabobs with olive oil and season with garlic powder, paprika, salt, and pepper.

Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.

While the kabobs are grilling, prepare the couscous. In a medium saucepan, bring the chicken broth to a boil. Stir in the couscous, cover the pot, and remove it from the heat. Let the couscous sit for 5-10 minutes or until all the liquid has been absorbed. Fluff the couscous with a fork and stir in the chopped parsley.

To serve, divide the couscous among four plates and top with the chicken and vegetable kabobs.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

350 calories

32g protein

37g carbohydrates

9g fat

5g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.