Grilled Herb Chicken with Israeli Couscous

Jamie Young
March 29, 2015
294

Healthy and delicious! This dish is quick enough for a weeknight meal, yet fancy enough for a special occasion meal!

For the chicken:
2 Tbs chopped parsley
2 tsp rosemary, minced
2 tsp chopped thyme
1 tsp dried sage
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
3 boneless, skinless chicken breasts-sliced in half horizontally to thin out

for the vinaigrette:
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/4 cup olive oil

For the couscous salad:
2 cups Israeli couscous (Pearl couscous)
2 Tbs olive oil
2 cups grape tomatoes, halved
½ English cucumber, finely chopped
15 oz can chickpeas
14 oz can artichoke hearts, drained and roughly chopped (optional-they don’t carry them here)
½ cup pitted kalamta olives
1 bunch fresh basil leaves, roughly chopped
1/2 cup crumbled feta
For the chicken: In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper. Blend together then place chicken in a large Ziploc bag and marinate at least 2 hours or...
See the full directions on my site
Nutritions

Calories
5451

Sodium
5102mg
212% DV

Fat
202g
311% DV

Protein
241g
483% DV

Carbs
652g
221% DV

Fiber
136g
547% DV
DinnerRefrigerated