Ingredients:
For the Chicken:
– 4 boneless, skinless chicken breasts
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and black pepper to taste
For the Couscous:
– 1 cup couscous
– 1 1/4 cups chicken broth
– 1/2 cup crumbled feta cheese
– 1 jar roasted red peppers, drained and chopped
– 1/4 cup fresh parsley, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Directions:
1. In a bowl, whisk together balsamic vinegar, honey, minced garlic, olive oil, salt, and pepper to create the glaze.
2. Place chicken breasts in a marinating dish and pour half the glaze over them. Let marinate for 30 minutes.
3. Preheat a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side, basting with remaining glaze, until internal temperature reaches 165°F.
4. While chicken cooks, prepare couscous by bringing chicken broth to a boil. Remove from heat, add couscous, cover, and let sit for 5 minutes.
5. Fluff couscous with a fork. Stir in feta, roasted red peppers, parsley, olive oil, salt, and pepper.
6. Slice chicken and serve over the prepared couscous.
Nutritional Information:
Prep Time: 40 minutes
Cooking Time: 15 minutes
Total Time: 55 minutes
Calories per serving: 425
Number of servings: 4
Bon appétit and happy cooking!