Rosemary Chicken with Couscous
INGREDIENTS
- Servings: 4
- Preparation Time: 25
- 1 lb chicken breast
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- 3 tbsp rosemary
- 1/2tsp. black pepper
- 3 cloves garlic, minced.
DIRECTIONS
- 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.
- Enjoy!