Balsamic Vinaigrette Chicken & Vegetable Couscous

• 3 boneless skinless chicken breasts
• garlic powder
• 2 -3 cups balsamic vinaigrette, low-fat
• 1 12 cups chicken broth
• 1 cup uncooked couscous
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 2 -3 tablespoons minced garlic
• 3 cups frozen-fresh mixed vegetables (mushrooms, carrots, peas, green beans, onions, red peppers, baby corn, waterchestnuts, etc.)
• salt and pepper, to taste

1. Sprinkle a desired amount of garlic powder, salt, and pepper over the chicken breasts.
2. Then place them in a deep baking dish.
3. Add balsamic vinaigrette to dish, until chicken breasts are covered.
4. Cover and refrigerate for 30-45 mins and allow to marinate.
5. (The longer it refrigerates, the better the flavor!)
6. Preheat oven to 350F When chicken is done marinating, place the baking dish, uncovered, in oven to bake for 30-45 minutes (until chicken is cooked through).
7. Be careful not to overcook, as chicken can become tough and dry.
8. **15 MINUTES BEFORE CHICKEN IS READY:
9. In a medium skillet, heat oil and minced garlic on medium until garlic is fragrant and light brown.
10. Add vegetables and cook until tender.
11. Meanwhile, in a medium saucepan, bring chicken broth to a boil.
12. Cook couscous according to box instructions.
13. Add lemon juice to vegetables, and lower heat to a simmer.
14. After fluffing couscous with a fork, add to the vegetables in skillet.
15. TO SERVE: Place cooked chicken breast on a bed of vegetables and couscous, and then spoon out 2-3 tablespoons of balsamic vinaigrette to cover top of chicken.
16. Enjoy!

chicken breasts, garlic, balsamic vinaigrette, chicken broth, couscous, vegetable oil, lemon juice, garlic, frozenfresh mixed vegetables, salt

Taken from www.food.com/recipe/balsamic-vinaigrette-chicken-vegetable-couscous-391267 (may not work)