Sunny Mediterranean Chicken

Prep Time: 20 min

Total Time: 30 min

Makes: 6 servings

Chicken
1	cup bran
6	boneless skinless chicken breasts (about 1 3/4 lb)
1/2	teaspoon salt
1/4	teaspoon pepper
1/4	cup milk
Vegetables
4	tablespoons olive oil
1	medium zucchini, sliced (2 cups)
1	small unpeeled eggplant, cubed (2 cups)
1	jar (7 or 7.25 oz) roasted red bell peppers, drained, cut into 1/2-inch strips
1/2	large red onion, sliced, separated into rings
1	large clove garlic, finely chopped
3	tablespoons water
4	teaspoons lime juice
Couscous
1 1/2	cups water
1/4	teaspoon salt
1	cup uncooked whole wheat couscous
1	lime, cut into 6 wedges

1.	Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Sprinkle both sides of chicken with 1/2 teaspon salt and the pepper. In shallow dish, place milk. In another shallow dish, place cereal; dip chicken into milk, then coat with cereal.
2.	In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook chicken in oil 15 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F). Remove chicken from skillet; cover to keep warm.
3.	In same skillet, heat remaining 2 tablespoons oil over medium heat. Cook zucchini, eggplant, roasted peppers, onion and garlic in oil 3 minutes, stirring occasionally. Stir in 3 tablespoons water and the lime juice; cook about 1 minute or until vegetables are crisp-tender.
4.	Meanwhile, in 2-quart saucepan, heat 1 1/2 cups water and 1/4 teaspoon salt to boiling. Stir in couscous. Cover; remove from heat and let stand 5 minutes or until water is absorbed. Fluff couscous with fork.
5.	On large serving platter, place couscous. Top with chicken and vegetables. Serve with lime wedges.

High Altitude (3500-6500 ft): No change.