Here’s a quick, delicious meal the whole family can enjoy. Mouth-watering balsamic rosemary chicken with a hearty side of bruschetta couscous.
For Rosemary Chicken ~
- 1 Tbsp extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 2 tsp fresh rosemary, minced, and a few sprigs to place on top
- 4 boneless, skinless chicken breasts
- 1/2 tsp salt and pepper to taste
Rinse chicken breasts under cold water, pat dry with a paper towel, and place in a dish. In a bowl, combine olive oil, balsamic vinegar, minced rosemary and garlic. Pour over chicken breasts and let marinate a few hours, or overnight. Once marinated, place chicken lightly oiled baking dish. Sprinkle salt and pepper over chicken. Roast at 400°F for about 20–25 minutes or until the meat yields an internal temperature of 170°F. This also tastes wonderful cooked on the grill.
Bruschetta Couscous ~
- 1 8 oz. box Israeli couscous
- 1 12 oz. jar bruschetta
- Crumbled Feta
- Olive oil
- 2 cups water or chicken stock
Heat pan to medium and drizzle lightly with olive oil. Pour entire box of Israeli couscous. Stir until couscous is lightly golden. While stirring, pour in water or chicken stock slowly until all couscous is covered, leaving half an inch of water above. Cover pan and let simmer for a few minutes. Check couscous for a soft consistency and make sure to stir so it doesn’t stick to the bottom of the pan. If it’s starting to stick, simply drizzle a little more olive oil or water / stock. Once couscous is al dente, add in entire jar of bruschetta and stir. Turn off stove and add in 2 handfuls of crumbled Feta. Stir and serve.