Superfruit powers: Sure, papayas look exotic, but don’t let that deter you from picking up these nutritional powerhouses in the market. A little more than 1 cup of fresh papaya packs more than 300% of your daily need for vitamin C, which does wonders for your immune system. At 51/2 grams per serving, papayas are loaded with fiber and are also an excellent source of folate and beta-carotene, which aids in the formation of DNA and RNA and strengthens eye and reproductive health, respectively.
In a large nonstick skillet on medium-high, toast almonds, stirring, until fragrant and beginning to brown. Remove almonds from skillet; set aside.
Add oil to same skillet and return to medium-high. Season chicken on both sides with salt and black pepper. Add chicken to skillet and cook until center is no longer pink, 5 to 6 minutes per side. Transfer chicken to a plate; allow to rest for 2 minutes, then shred with 2 forks and set aside.
Add couscous and 3/4 cup onion to same skillet, stir and cook until couscous is lightly toasted and onion softens, 3 to 4 minutes. Add broth to skillet and continue to cook and stir until almost all liquid is absorbed, 4 to 5 minutes. Add beans and cook for 1 minute. Add spinach, toss and heat until spinach begins to wilt, about 1 minute more.
Meanwhile, in a small bowl, whisk together lime juice, honey, pepper flakes and cumin.
Add chicken, papaya and lime-honey dre
ssing to couscous-spinach mixture in skillet; gently toss until well combined (or, if skillet is too full, toss in a large bowl). Transfer mixture from skillet to a serving bowl or platter. Top with remaining ¼ cup onion, almonds and lime wedges (if using).
Portobello mushrooms are an excellent source of niacin, the B vitamin needed to transform carbs into energy. Plus, they’re rich in selenium and potassium – the latter is an essential mineral that helps regulate blood pressure and water balance in your body.