Recipe :: Tuscan-Style Marinated Chicken with Couscous

Inspired by my post earlier this week about Italy, I wanted to share with you another one of my favorite healthy go-to recipes, Tuscan-Style Marinated Chicken with Couscous from Clodagh McKenna's cookbook "Homemade."  I admit, I may or may not have purchased this cookbook because of it's adorable typography, casual layout, and bright pink spine...but I have absolutely loved every recipe I have tried out of it.  This is one of my favorites as it is one of those dishes that is super easy to put together and great to keep in the fridge for those times when you feel too rushed to pull together a quick meal.  The chicken can easily be omitted for all you veggie's out there and substituted with a hearty vegetable or tofu.  

Tuscan-Style Marinated Chicken with Couscous {recipe via Clodagh McKenna's "Homemade"}

Serves 4

FOR THE MARINADE

1 c. olive oil

5 tablespoons balsamic vinegar

1 tablespoon finely chopped rosemary

2 garlic cloves, crushed

Sea salt and freshly ground pepper

2 chicken breasts, free range or organic if possible

FOR THE COUSCOUS

1 generous cup couscous {I like to use whole wheat}

1/2 c. dried apricots, chopped

Sea salt and freshly ground black pepper

1 1/2 c. hot chicken stock

2 tablespoons lemon juice

5 tablespoons extra virgin olive oil

2/3 c. slivered almonds, toasted

3 c. baby spinach

Balsamic vinegar to taste {not in the recipe but I always add to give the couscous a little extra moisture}

INSTRUCTIONS

Place the chicken and all the marinade ingredients in a large bowl and mix well.  Cover and put in the refrigerator, and leave to marinate for up to 12 hours.

Preheat the oven to 350 degrees F.

Remove the chicken, place on a hot grill pan {or skillet}, and season with salt and pepper.  Cook on each side for 3 minutes before cooking in the oven for 10-15 minutes.

Meanwhile, put the couscous in a large bowl with the apricots, season with salt and black pepper, and mix well.  Pour the chicken stock over the couscous and cover immediately with a large plate to seal in the steam.  Leave for 10 minutes

Fluff up the couscous with a fork to separate the grains and stir in the lemon juice, olive oil, almonds, baby spinach, and feta.

Once the chicken is cooled, cut into thin strips, let cool, and fold into the couscous.  Enjoy!

Looking for more healthy entrees?  Superfood Salad // Sweet Potato & Quinoa Salad with Poached Eggs // Tomato, Peach, & Feta Salad // Summer Corn Salad