Balsamic Vinaigrette Chicken & Vegetable Couscous

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

Quick and easy recipe; also great for low-fat options. Includes a variation of veggies (fresh or frozen), carbohydrates, and lean meat. A must-have recipe for those nights after work when cooking seems overbearing and exhausting. :)

Ingredients Nutrition


  1. Sprinkle a desired amount of garlic powder, salt, and pepper over the chicken breasts. Then place them in a deep baking dish.
  2. Add balsamic vinaigrette to dish, until chicken breasts are covered.
  3. Cover and refrigerate for 30-45 mins and allow to marinate. (The longer it refrigerates, the better the flavor!)
  4. Preheat oven to 350°F When chicken is done marinating, place the baking dish, uncovered, in oven to bake for 30-45 minutes (until chicken is cooked through). Be careful not to overcook, as chicken can become tough and dry.
  6. In a medium skillet, heat oil and minced garlic on medium until garlic is fragrant and light brown.
  7. Add vegetables and cook until tender. Meanwhile, in a medium saucepan, bring chicken broth to a boil. Cook couscous according to box instructions.
  8. Add lemon juice to vegetables, and lower heat to a simmer.
  9. After fluffing couscous with a fork, add to the vegetables in skillet.
  10. TO SERVE: Place cooked chicken breast on a bed of vegetables and couscous, and then spoon out 2-3 tablespoons of balsamic vinaigrette to cover top of chicken. Enjoy!