Speedy Balsamic Garlic Chicken with Couscous

So now we are in Spring, I think it’s about time to dust off those lighter midweek meals 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!

Balsamic Garlic Chicken with Couscous

Here is what you will need to serve two.

Couscous ingredients

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

Chicken ingredients

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

Instructions

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.