Pan-Seared Balsamic Chicken with Herbed Couscous

Name: Pan-Seared Balsamic Chicken with Herbed Couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pound chicken breast (boneless, skinless, sliced horizontally into 6 cutlets); 1.5 pound green beans (trimmed); 0.5 cup balsamic vinegar; 2 tablespoon honey; 2 tablespoon olive oil; 2 clove garlic (minced); 1 teaspoon dried oregano; 1.5 teaspoon salt; 0.75 teaspoon black pepper; 1.5 cup couscous; 3 cup chicken broth; 0.25 cup fresh parsley (chopped); 1 teaspoon lemon zest

Tender chicken breast pan-seared to perfection and coated in a sticky, tangy balsamic glaze, accompanied by crisp roasted green beans and light, fluffy herbed couscous.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $3.32/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken breast (boneless, skinless, sliced horizontally into 6 cutlets)
1.5 pound green beans (trimmed)
0.5 cup balsamic vinegar
2 tablespoon honey
2 tablespoon olive oil
2 clove garlic (minced)
1 teaspoon dried oregano
1.5 teaspoon salt
0.75 teaspoon black pepper
1.5 cup couscous
3 cup chicken broth
0.25 cup fresh parsley (chopped)
1 teaspoon lemon zest

Instructions

Preheat oven to 400°F. In a small saucepan, whisk together the balsamic vinegar, honey, minced garlic, and dried oregano. Bring to a simmer over medium heat and cook for 5-7 minutes, until the glaze has reduced slightly and thickened. Remove from heat and set aside.
Toss the trimmed green beans with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet. Roast in the preheated oven for 10-12 minutes, or until tender-crisp. While green beans roast, proceed with chicken and couscous.
Pat the chicken cutlets dry and season with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
Once chicken is cooked, reduce heat to low and pour the balsamic glaze over the chicken, turning to coat evenly. Let it warm through for 1 minute.
While chicken cooks, bring the chicken broth to a boil in a medium saucepan. Stir in the couscous, remove from heat, cover, and let stand for 5 minutes until the liquid is absorbed. Fluff with a fork.
Stir the chopped fresh parsley and lemon zest into the couscous. Serve the balsamic glazed chicken and roasted green beans over the herbed couscous.

Notes

This meal is excellent for meal prepping as the chicken, green beans, and couscous all store and reheat well. Store components separately for best texture.

Nutrition (per serving)

Calories: 514
Protein: 42 g
Carbohydrates: 62.8 g
Fat: 9.2 g
Fiber: 5.3 g
Sodium: 1445 mg
Saturated Fat: 1.3 g
Sugar: 20 g
Cholesterol: 107 mg