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CHICKEN - Marinated Grilled Chicken With Couscous Tomato Salad
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| Serves: 4 | |
| 2 | garlic cloves,, (finely shopped) |
| 2 tbsps | brown sugar |
| 2 tbsps | lemon juice,, (1) |
| 3 tbsps | olive oil,, (2) |
| 4 | boneless skinless chicken,, (breast halves) |
| 1/2 cup | couscous |
| 1/4 cup | fresh mint,, (chopped) |
| 2 tbsps | red onions,, (finely chopped) |
| 1 large | tomato,, (diced) |
| salt | |
| pepper | |
1. Combine garlic, brown sugar, 2 T. lemon juice, and 3 T. olive oil in a small bowl.
2. Using a rolling pin, lightly pound chicken breasts between sheets of waxed paper until they are 1/2 inch thick. Place chicken on a plate in a single layer, and coat with the garlic marinade. Season both sides with salt and pepper.
3. Cook couscous according to package instructions. Fluff with a fork, then add 1 T. lemon juice, 2 T. olive oil, mint, red onion, tomato, and salt and pepper to taste. Set aside.
4. If grilling outside, cook chicken until browned and just cooked through, about 3 minutes on each side. For indoor preparation, preheat oven to 375. Heat an ovenproof skillet on the stovetop, and cook chicken for 3-4 minutes. Flip, then place pan in oven and bake for 3 more minutes. Serve over couscous.
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