Balsamic Chicken With Broccoli Couscous Food

EASY BALSAMIC CHICKEN

Steps:

• Heat oil in a large pan over medium-high heat.
• Add onion and sauté until lightly browned and softened, about 3-4 minutes.
• Season chicken strips with salt and pepper. Push the onion to the sides of the pan and add the chicken to the pan.
• Cook until chicken is well browned, then flip the pieces over and cook on the other side until it is browned, about 6-8 minutes total.
• Add balsamic vinegar and chicken broth.
• Reduce heat to medium low and cook until it's reduced by half and chicken is cooked through, about 3-5 minutes.
• Serve chicken with extra juices drizzled on top.

MOROCCAN-INSPIRED CHICKEN COUSCOUS

Steps:

• Heat the oven to 425 degrees F.
• Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
• Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
• Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
• Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
• Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
• While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
• When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

BALSAMIC CHICKEN WITH BABY SPINACH

Steps:

• Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
• Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

CHICKEN AND BROCCOLI COUSCOUS WITH SALSA

Steps:

• In small bowl, stir salsa ingredients together. Season to taste with salt & pepper, set aside.
• Bring water to a boil and stir in oil, couscous & seasoning packet from box.
• Cover, remove from heat & let stand while you prepare the chicken.
• In large skillet, heat oil over medium high heat.
• Add chicken & cook 3-5 minutes or until no longer pink, stirring frequently.
• Add the broccoli & cook while stirring 3 minutes or until broccoli is crisp tender.
• Fluff couscous with fork & stir into chicken & broccoli.
• To serve, portion couscous on plates & top with salsa.

BALSAMIC CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon vinaigrette until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onion in 1 tablespoon vinaigrette until tender. Add the tomatoes, broccoli, Italian seasoning and remaining vinaigrette; cook 5-6 minutes longer or until heated through., Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat.

BALSAMIC ROAST CHICKEN

Steps:

• Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

BALSAMIC CHICKEN WITH GARLIC COUSCOUS

Steps:

• Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
• Let marinate at least 10 minutes per side.
• To make couscous: pour boiling stock over couscous in a large bowl.
• Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.
• Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
• Add the couscous to the pan and stir for 3 minutes.
• To cook the chicken, preheat an oiled frying pan over medium-high heat.
• Cook chicken about 4 minutes per side.
• Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
• Place couscous and top with chicken and sauce.

COUSCOUS WITH BROCCOLI

Steps:

• If using frozen broccoli, thaw and drain.
• Mix chicken broth, salt and pepper in a saucepan and bring to a boil.
• Stir in couscous and broccoli. Cover, remove from heat, and let stand 5 minutes or until all liquid is absorbed. Fluff with a fork and serve. Makes 4 one cup servings.