Okay, I've been a bit busy. Here's the recipe:
Rosemary Chicken
3 Tbsp balsamic vinegar
2 Tbsp olive oil (divided)
3 Tbsp fresh rosemay (diveded
1/4 tsp ground black pepper
3 gloves of garlic, minced
4 portions of chicken breast (about 1#)
1 1/2 c of water
1 c. plain couscous
1 # broccoli florets
2 Tbsp pine nuts (note: use toasted ones, not raw)
1 lemon, halved.
In pie plate - mix vinegar, 1 Tbsp olive oil, 2 Tbsp of fresh rosemary, pepper and garlic. Add chicken, turn to coat. Lightly coat large skillet over medium-high heat. Place chicken in skillet and cook for 6 minutes, then turn, cook until no longer pink in the middle. (Note, the recipe says this should be about another 6 minutes. Unless you cover the chicken with a lid, this time will be longer).
CousCous - in medium saucepan - combine water and remaining 1 Tbsp of olive oil and bring to a boil over high heat. Stir in couscous, cover and remove from heat. Let stand for 5 minutes. Fluff before serving.
Broccoli - place in baking dish with 2 Tbsp of water. Cover and microwave on high for 4 minutes. Stir and then return to microwave until tender-crisp. About another 4 minutes.
Slice cooked chicken, place 1 portion of couscous on plate and put sliced chicken on top with 1 serving of broccoli on the side. Top each with 1/4 of the pine nuts, remaining rosemary and a squeeze of lemon.
Servings: 4
Prep time: 25 minutes
Enjoy!