Saturday, December 11, 2010

Garlic Chicken with Balsamic Sauce over Cous Cous

  • cooking spray
  • 2 tbsp garlic powder
  • 3/4 lb chicken tenderloins
  • 3 tablespoons balsamic vinegar
  • 3/4 cup chicken broth
  • 3/4 of a 14 ounce canned diced tomatoes
  • 1/2 cup dry cous cous
  1. Add cooking spray to a large saute pan and heat over medium-high heat.
  2. Add the chicken and cook about 4 minutes per side (sprinkling with garlic powder and salt), or until cooked through and juices run clear.
  3. Meanwhile, prepare the cous cous by boiling 1/2 cup water, and pouring it over 1/2 cup dry cous cous. Cover with a plate and let sit for 5 minutes. Fluff with a fork when finished.
  4. When finished, remove the chicken and set aside. Lower heat to medium and add the balsamic vinegar and chicken broth to the pan.
  5. Stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
  6. Serve over chicken
Makes 3 servings

Calories 220
Fat .5g
Cholesterol 66mg
Sodium 660mg
Potassium 65mg
Carbs 28mg
Fiber 1g
Sugars 1g
Protein 25g

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