Rosemary Chicken with Couscous
1 lb chicken breast
3 tbsp balsamic vinegar
1 tbsp olive oil
3 tbsp rosemary
1/2tsp. black pepper
3 cloves garlic, minced.
Place all ingrediants in a plastic bag, shake up to coat the chicken, and baste in the fridge for at least 20-30min. Then, cook everything in bag on med-high heat for 6min/side (12min total).
For the Couscous: 1 cup couscous, 1 cup vegetable or chicken broth (salted), 1 cup. chopped tomatoes, 2 tbsp. olive oil.
Combine olive oil and broth in pot, bring to boil, take off heat and add tomatoes and couscous. Cover, let stand for 5 min and then fluff with fork.
Presentation: Coat a plate with the couscous, add the cooked chicken and juices on top. Sprinkle with pinenuts and lemon juice, and add a side of steamed broccoli for the green factor.
Pairs Well With
I adapted this recipe from Bill Phillips' 'Eating for Life'. It is tastier and heartier in my version, in my opinion! I made it for my roommate as I couldn't stand to watch him eat Ramen or spaghetti every night. It was well appreciated!