Directions: |
Directions:Do steps 1 and 2 >2hrs before meal is to be served.
1. Combine all of the marinade ingredients (olive oil, balsamic, minced garlic, Italian seasoning and salt) in a bowl and whisk well. Add the chicken breast to a large Ziploc or shallow baking dish and pour the marinade over top. Let the chicken breast marinate for a minimum of two hours, or overnight.
2. Mix up all of the bruschetta topping ingredients and store them in an airtight container in the refrigerator until ready to use.
3. Start making the cous cous per its box instructions. & prep your veggie of choice
4.Heat your grill to 425. Place the chicken breasts on the grill and discard any remaining marinade. Cook the chicken for 5 to 7 minutes per side, until they reach an internal temperature of 165°. Let the chicken rest for five minutes.
SERVE: place your desired amount of cous cous on your plate, place the cooked chicken breast on top of the cous cous, place 2 spoon fulls of bruschetta topping on top of the chicken, and drizzle the glaze over the whole thing. Veggie served on the side. |
Personal
Notes: |
Personal
Notes: You can get really fancy and make your own balsamic reduction glaze:
1 cup balsamic vinegar + 1 TBS maple syrup
Add ingredients to medium sauce pan, stir, and bring to a boil. Reduce heat to medium/low and let it simmer. Stir occasionally. This should take about 10-15min. It should start to feel slightly thicker while on the heat. Once removed from the heat it should thicken quickly.
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This recipe for Bruschetta Chicken is from