Jul 122011

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!

Honey Garlic Balsamic Chicken
adapted from myrecipes.com
  • (6-oz.) skinned and boned chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon butter 
  • 2 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • garlic cloves, chopped
  • 1 teaspoon honey


  • 1. Sprinkle chicken breasts with salt and pepper.
  • 2. Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 6 to 7 minutes on each side or until done. Remove chicken, and keep warm.
  • 3. Add chicken broth and next 4 ingredients to skillet, and cook 5 minutes or until slightly thickened, stirring to loosen particles from bottom of skillet. Serve chicken with sauce. (Note: I would consider doubling the last 5 ingredients to get more sauce, because it was AWESOME and I wanted there to be more of it).
For the cous cous:  Prepare whole wheat cous cous according to the instructions.  Once cooked, stir in some halved grape or cherry tomatoes, chopped basil, small chunks of fresh mozzarella and drizzle with a little olive oil and balsamic.  Season with salt and pepper and you’re ready to go!  

  8 Responses to “Balsamic Chicken with Caprese Cous Cous”

  1. Sounds delicious and easy. My hub, Tony Connor, sent me over – I’m glad he did! Thanks, Paula

  2. Looks excellent! I’m going to have to pass this one along to John…

  3. This will be my next meal. 😀

  4. Thank you! This was FANTASTIC! Adding it to our twice monthly rotation!

  5. Thank you! This was FANTASTIC! Adding it to our twice monthly rotation!

  6. Thank you! This was FANTASTIC! Adding it to our twice monthly rotation!

  7. I don’t remember how I came across your recipe here, or when I saved it, but I finally got around to making it tonight.
    YUM. That sauce is ridiculously good. Mine didn’t really thicken up and wasn’t very visible once I spooned it over the sliced chicken, so my boyfriend was surprised at the (delish!) flavor from the sauce when he took a bite. There is one chicken breast left over, and I think I might hide it from him and keep it all to myself :)
    THANK YOU for a great recipe!

  8. Thanks for a great healthy low fat recipe
    Low Fat, Easy weight loss tips

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