Speedy Balsamic Garlic Chicken with Couscous

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So now we are in Spring, I think it’s about time to dust off those lighter meal ideas and start look forward to Summer! I’m kicking it all off with this gorgeous Balsamic Garlic Chicken with Couscous dish. Covered in a sultry balsamic, garlic, and honey glaze, this is sure to be a speedy crowd pleaser! Here is what you will need to serve two.

For the Couscous

• 90g Couscous
• Knob of Butter
• Salt & Pepper
• 260ml Chicken Stock (Reserve 60ml for the Chicken)
• 1 heaped tsp Fresh Parsley, chopped
• 4 Spring Onions, chopped
• 15g Flaked Almonds, roughly chopped
• Zest of 1 Lemon

 

For the Chicken

• 2 x Skinless & Boneless Chicken Breasts
• Salt & Pepper
• 1 tbsp Butter
• 1/2 tbsp Olive Oil
• 60ml Chicken Stock (Reserved from the Couscous)
• 2 tbsp Balsamic Vinegar
• 1/2 tbsp Freshly Squeezed Lemon Juice
• 1 large Garlic Clove, finely chopped
• 1 tsp Honey

 

Balsamic Garlic Chicken with Couscous Recipe

Tip the couscous into a large glass bowl, add in the butter and season well with salt & pepper.

Pour in 200ml of the chicken stock (reserve the remaining 60ml for the chicken later) stir briefly with a fork then cover with cling film & leave to one side whilst we get on with the chicken.

Place a heavy, non stick pan over a medium heat.

Meanwhile, place the chicken breasts between some clingfilm & flatten to about 2cm thick with a rolling pin. Season well with salt & pepper.

Add the butter & olive oil into the heated pan then lay in the chicken.

Cook for about 5-6 mins on each side until golden and cooked through.

Place on a plate and cover with foil to rest and keep warm.

With the pan still on the heat, add in the balsamic vinegar, lemon juice, reserved chicken stock, garlic & honey and continue to cook for about 5 minutes until it reduces to a sticky glaze.

Back to the couscous. Remove the cling film and fluff  the cooked couscous up with a fork.

Tip in the parsley, spring onions, almonds and lemon zest and give it all a good mix.

Finally, slice the chicken and serve on warmed plates with the couscous. Finish off by pouring over the hot, balsamic glaze.

Hope you enjoyed the post my lovelies, until next week.

Miss KitchenMason

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