March is National Nutrition Month, and the theme this year is “Personalize Your Plate.”

Making balanced food choices doesn’t have to mean that you follow a rigid or strict eating pattern. In
fact, it can be individualized to you – there’s room to personalize your plate while fueling for success,
customizing your favorite flavors, textures, colors and more.

You can focus on creating a balanced plate by including all the food groups on your plate. The recipe
below for Greek Chicken Couscous Salad offers a great example of this variety – a mix of vegetables
from the salad greens and onions, fruit from the cucumbers and tomatoes, healthy fat from the
Kalamata olives (which are also just so delicious!), protein from the chicken, and a grain from the
couscous. It’s a balanced overview that is tasty and will leave you fueled for success. It also includes a
mix of flavors, textures and colors – which are all three important components of feeling satisfied and
enjoying eating, too.

Do you have more questions on making balanced meals that fit your needs, or personalizing your plate?  Hy-Vee now offers virtual nutrition services where you can meet with a dietitian to optimize your health. Meet with the RD from the comfort of your own home; we bring the grocery store to you. Visit the Hy-Vee website and click “dietitian services” to learn more about how you can get signed up online and get started today in celebrating both National Nutrition Month and your health.

Greek Chicken Couscous Salad
Serves 4

All you need:
½ (14-oz.) pkg Hy-Vee Israeli couscous (1 1/3 cup)
1 (12-oz.) bag kale salad greens blend
3 tbsp Girard’s bottled Greek feta vinaigrette, plus additional for serving
2 small tomatoes, cut into wedges
1 cup thinly sliced seedless cucumber
1 cup Hy-Vee whole Greek Kalamata pitted olives
12 oz. Hy-Vee boneless rotisserie chicken breast, sliced
Red onion, sliced, for garnish
Soiree traditional feta cheese, crumbled, for garnish
Hy-Vee black pepper, coarse-ground, for serving

All you do:
1. Bring 2 cups water to boiling in a saucepan. Add couscous. Cook over medium-low heat for 8
minutes or until tender. Drain and cool slightly.
2. Toss kale salad blend with 3 tablespoons vinaigrette. Divide kale blend, tomatoes, cucumber and
olives among four serving plates. Add couscous and chicken. Garnish with red onion and/or feta
cheese, if desired. Sprinkle with pepper and serve with additional vinaigrette. Serve warm or

Recipe source: February 2020 Hy-Vee Seasons magazine

The information is not intended as medical advice. Please consult a medical professional for individual

Gayle Brimeyer

Gayle Brimeyer

Office Manager

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