- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 2 teaspoons dijon mustard
- 2 small or 1 large garlic clove, minced
- 1 teaspoon dried herbs (either parsley, oregano, rosemary, basil, or a combo)
- salt and pepper to taste
- 8 large or 24 baby portobellos
You may have noticed based on the decreasing frequency at which I’m posting recipes, but my life has gotten pretty busy. Suddenly it’s like I’m back in high school, trying to build a resume to get into college. Except instead of student council and choir, now it’s a full-time job, part-time graduate school, an A Cappella group, weekly volunteer work, some babysitting, and oh yeah, tush cook. So not only am I posting a little less often, I’m also in search of some quick, easy, healthy meals. And this one can be on the table in less than half an hour and uses ingredients that you almost certainly have in your pantry.
Chicken breasts are pan seared and then a tasty sauce is made with just a few ingredients in the same pan. Not bad, right? And if you want to make it seem fancy without much extra work, cook up some whole wheat cous cous and mix in some fresh basil, grape tomatoes, and mozzarella. With the balsamic chicken on top, it’s a revamped Caprese salad with some added protein.
Nutritional Highlights: Lean protein, lycopene rich tomatoes, fiber filled whole wheat cous cous come together for a nice balance meal. I don’t usually like having cheese and meat in the same meal (usually try to pick one or the other to limit my intake of animal products) but it’s OK if there’s portion control. This meal takes as long to put together as it would take you to go pick up the take out you were considering having…but it’s more delicious and a ton better for you!