Perfect for a weeknight meal, this Balsamic Rosemary Chicken meal is a 30 minutes or less recipe! Feel free to switch out the sides but this one goes perfectly with the couscous and green beans.
Servings : 4
Ingredients
Rosemary Chicken
- 4 Tbsp Balsamic Vinegar
- 1 Tbsp extra virgin olive oil
- 3 Tbsp fresh rosemary chopped, divided
- 1/2 tsp pepper
- 1 tsp salt
- 1 Tbsp bottled minced garlic
- 4 boneless, skinless chicken breast
- 4 Tbsp pine nuts
Whole Wheat Couscous
- 1 cup couscous uncooked
7 Minute Green Beans
- 1 lb green beans trimmed
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Instructions
Rosemary Chicken
- Add chicken to a glass dish. Combine vinegar, olive oil, 2 Tbsp. rosemary, pepper, salt, and garlic in a blender. Blend and pour over chicken. Let marinate in fridge for 30 minutes. Heat large skillet over medium heat. Add remaining olive oil. Add chicken to skillet, and cook 6 minutes per side or until no longer pink in center. Slice into thin strips, fan over couscous, and top with pine nuts and remaining rosemary.
Whole Wheat Couscous
- Prepare as directed on package.
7 Minute Green Beans
- In a medium saucepan, bring 2 quarts of water to a rolling boil. Add green beans. Cook for EXACTLY 7 minutes. Drain and serve.
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This Post Has One Comment
I want to try this. Sounds good!