Roasted Chicken and Couscous with Braised Tomatoes
This is one of my all-time favorite recipes as of late and one that rotates through our kitchen often. I started making it last spring and it became a quick staple. It’s surprisingly easy to make and I love how the aromas fill the kitchen! This dish is one I love to make for family because it’s super simple to double the recipe and it makes for a beautiful presentation. Enjoy!
Ingredients:
+ 365 Whole Foods organic couscous with garlic and olive oil
+ About 1.5 lbs chicken breast (marinated in advance with a mixture of olive oil, black pepper, pinch of salt, crushed garlic)
+ Punnet of cherry tomatoes
+ Handful of fresh basil
+ 2 tablespoons minced garlic
+ 2 tablespoons olive oil
+ Black pepper
Recipe:
1. Bake the chicken for 25-30 minutes at 450 degrees.
2. Heat olive oil in a medium oven safe pan. Add the whole cherry tomatoes, fresh basil, minced garlic, and dash of black pepper. Simmer for 20 minutes with a lid. Then, give the mix a quick 5-minute braise in the oven without the lid.
3. Make the couscous (instructions on box, about 15 minutes total).
4. Either mix the braised tomatoes in with the couscous before adding chicken or plate the dish starting with a layer of couscous followed by sliced chicken and tomatoes for a family-style presentation. And, voila!
