CHICKEN WITH FRESH TOMATO-BALSAMIC SAUCE
Chicken is always a dinner winner. This healthy one-pan chicken dish combines fresh tomato and balsamic vinegar for an easy dinner idea.
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle chicken with 1/2 teaspoon rosemary, 1/4 teaspoon salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook just until browned and cook through, 2-3 minutes per side. Transfer chicken to platter and keep warm.
- Add shallots and garlic to same skillet; cook over medium heat, stirring, until softened, about 2 minutes. Add vinegar; cook, stirring with wooden spoon and scraping up any brown bits from bottom of pan, until vinegar evaporates.
- Stir in tomatoes, broth, capers, lemon zest, remaining 1 1/2 teaspoons rosemary, and remaining 1/4 teaspoons salt. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulates juices to skillet; heat through.
Nutrition Facts : Calories 113 kcal
GARLIC CHICKEN WITH ISRAELI COUSCOUS
Steps:
- For the chicken: Preheat the oven to 375 degrees F.
- Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
- Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
- Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
- For the couscous:
- Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
- Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
- Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
- Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
- To assemble:
- Preheat the oven to 375 degrees F.
- Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
- Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
- When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve.
BALSAMIC CHICKEN WITH GARLIC COUSCOUS
Make and share this Balsamic Chicken With Garlic Couscous recipe from Food.com.
Provided by Miraklegirl
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 704.2, Fat 27.3, SaturatedFat 11.8, Cholesterol 128.2, Sodium 440.7, Carbohydrate 67.5, Fiber 3.5, Sugar 12.1, Protein 43.2
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.
TOMATO BALSAMIC CHICKEN WITH SPINACH AND COUSCOUS
This recipe is relatively easy and quick, and makes for easy clean-up--only uses 1 pan! It's pretty much a meal in itself, although it's good with a side of asparagus if you're in a veggie-intense mood.
Provided by mfigler80
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash spinach leaves a few minutes ahead of time and allow to dry in a salad-spinner or colander.
- 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.
- *A few pointers:.
- I use either thin-sliced chicken or pound the chicken so it's about a 1/2 inch thick. It cooks much more evenly that way. This recipe is also tasty with a dash or two of dried basil and rosemary and a few turns of fresh ground black pepper added to the vinegar/tomato mixture. The prep time of this recipe includes washing the spinach, cooking the couscous and pounding the chicken.
Nutrition Facts : Calories 185.7, Fat 5.2, SaturatedFat 0.9, Cholesterol 65.8, Sodium 131.1, Carbohydrate 5.7, Fiber 1.9, Sugar 2, Protein 28.9
ROASTED GARLIC AND OLIVE OIL COUSCOUS
Make and share this Roasted Garlic and Olive Oil Couscous recipe from Food.com.
Provided by Kat2355
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- Topping: In a shallow pan, heat oil.
- Cook garlic until it begins to brown.
- Add rest of spices, cook for 30 second and remove from heat.
- (Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper).
- Mix topping with couscous, serve immediately.
BALSAMIC CHICKEN WITH BROCCOLI COUSCOUS
This quick-fix recipe uses an ingenious shortcut: The broccoli cooks right along with the couscous. Just add a healthy vegetable side. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Stir in vinegar, honey and Italian seasoning; heat through., Meanwhile, in a small saucepan, bring broth, garlic powder and pepper to a boil. Stir in broccoli and couscous. Remove from heat; let stand, covered, 5-10 minutes or until broth is absorbed. Stir in cheese. Serve chicken with couscous.
Nutrition Facts :
WW BALSAMIC CHICKEN WITH GARLIC COUSCOUS
This is an exceptionally easy meal to make, but it tastes as if it took hours to do. Total WW points, 14, or 6 1/2 per serving.
Provided by BouncyChef
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken fillets in a shallow dish and pour over the balsamic vinegar, chicken stock, sugar and garlic.
- Marinate it for 10 minutes on each side.
- After it has marinated, spray the low-fat spray on a frying pan over medium-high heat. Remove the chicken from the marinade and add to the pan, cooking for 3-4 minutes each side.
- Add the marinade to the pan and cook the chicken for a further 1 minute each side.
- To make the garlic couscous:.
- Place the couscous in a bowl and pour in the boiling stock. Cover tightly with plastic wrap or cover and allow to stand for 5 minutes or until all the liquid has been absorbed.
- Use the low-fat spray on a heated pan. Add the garlic, broccoli florets and thyme and cook for 3 minutes or until the garlic is soft but not brown.
- Add the couscous to the pan and cook, stirring, for 2 minutes.
Nutrition Facts : Calories 509.5, Fat 18.6, SaturatedFat 5, Cholesterol 102.7, Sodium 665.1, Carbohydrate 41.2, Fiber 8.4, Sugar 16.8, Protein 47.7
More about "ww balsamic chicken with garlic couscous food"
BALSAMIC CHICKEN WITH GARLIC COUSCOUS RECIPE
From recipezazz.com
- Place the chicken in a shallow dish and pour over the combine balsamic vinegar, chicken stock, sugar and garlic. Allow to marinate 10 minutes each side.
- To make de garlic Couscous, place the couscous in a bowl and pour the boiling stock. Cover tightly with plastic wrap and allow to stand for 5 minutes or until all the liquid has been absorbed. Heat the butter in a frying pan over medium-low heat. Add the garlic and thyme and cook for three minutes or until garlic is soft but not brown. Add the couscous to the pan and cook, stirring, for 2 minutes.
- To cook the chicken, preheat an oiled frying pan over medium high heat.Remove the chicken from the marinade and add to the pan, cooking 3-4 minutes each side. Add the marinade to the pan and cook the chicken for a further 1 minute each side or until the chicken is cooked through and the marinade has thicken.
- To serve, place the couscous on serving plates and top with the chicken and pan sauce. Serve with steam beans or other greens.
BALSAMIC CHICKEN WITH MUSHROOMS | HEALTHY RECIPES
From weightwatchers.com
THESE 14 CHICKEN AND COUSCOUS RECIPES ARE A PERFECT …
From allrecipes.com
SPEEDY BALSAMIC GARLIC CHICKEN WITH COUSCOUS | KITCHEN MASON
EASY BALSAMIC CHICKEN (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
SLOW-COOKED BALSAMIC CHICKEN | HEALTHY RECIPE | WW AUSTRALIA
From weightwatchers.com
BALSAMIC CHICKEN WITH COUSCOUS | SIMPLE BY CINDY
From simplebycindyblog.com
THE NOTORIOUS F.G.C. (FRANK GRILLED CHICKEN)
From spoonuniversity.com
HOW TO MAKE BUTTERY BALSAMIC CHICKEN - FOOD52
From food52.com
RECIPES FOR BALSAMIC CHICKEN WITH GARLIC COUSCOUS
From cooktime24.com
EASY MOROCCAN CHICKEN COUSCOUS L THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY BALSAMIC CHICKEN - THE MEDITERRANEAN DISH
From themediterraneandish.com
BALSAMIC CHICKEN WITH MUSHROOMS | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
30 MEDITERRANEAN DIET DINNERS FOR APRIL - EATINGWELL.COM
From eatingwell.com
THESE ARE THE BEST HELLOFRESH MEALS I'VE HAD AFTER USING THIS …
From foodboxhq.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love