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Balsamic Chicken with Broccoli Couscous Recipe

Balsamic Chicken with Broccoli Couscous Recipe

This quick-fix recipe uses an ingenious shortcut: The broccoli cooks right along with the couscous. Just add a healthy vegetable side.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon Italian seasoning
  • COUSCOUS:
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1 cup uncooked couscous
  • 1/4 cup grated Parmesan cheese

Directions

  • 1. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Stir in vinegar, honey and Italian seasoning; heat through.
  • 2. Meanwhile, in a small saucepan, bring broth, garlic powder and pepper to a boil. Stir in broccoli and couscous. Remove from heat; let stand, covered, 5-10 minutes or until broth is absorbed. Stir in cheese. Serve chicken with couscous. Yield: 4 servings.

Nutritional Facts

1 chicken breast half with 1 cup couscous: 397 calories, 9g fat (2g saturated fat), 69mg cholesterol, 905mg sodium, 47g carbohydrate (9g sugars, 5g fiber), 35g protein.

Reviews for Balsamic Chicken with Broccoli Couscous

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MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 253977
Reviewed Sep. 11, 2016

"Fabulous. Easy and flavorful. Both were great, but the chicken was our favorite. I realized I was out of couscous when the liquid was already boiling, so substituted bulgur and it still turned out great. This will go into our regular meal rotation."

MY REVIEW
dschultz01 User ID: 1076910 186817
Reviewed Aug. 27, 2014

"This was a nice, quick recipe to make, and it tasted great! Will definitely make this one again."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.