Balsamic Vinaigrette Chicken & Vegetable Couscous

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. :)

• Ready In: 1 hr 30 mins
• Serves: 3

Ingredients

• 3  boneless skinless chicken breasts
•  garlic powder
• 2 -3  cups  balsamic vinaigrette, low-fat
• 1 1⁄2 cups chicken broth
• 1  cup  uncooked couscous
• 2  tablespoons  vegetable oil
• 2  tablespoons lemon juice
• 2 -3  tablespoons  minced garlic
• 3  cups  frozen-fresh  mixed vegetables (mushrooms, carrots, peas, green beans, onions, red peppers, baby corn, waterchestnuts, etc.)
•  salt and pepper, to taste

Directions

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.
5. **15 MINUTES BEFORE CHICKEN IS READY:
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!