Balsamic Glazed Chicken Paillards with Roasted Vegetable Couscous

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, pounded thin into paillards
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 cup couscous
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, diced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried parsley
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Toss the cherry tomatoes, cucumber, and red onion with 1 tbsp olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 15-20 minutes, until vegetables are tender and lightly browned.

2. 2

   In a shallow dish, whisk together the balsamic vinegar, honey, garlic, and oregano. Add the chicken paillards and turn to coat both sides. Let marinate for 10 minutes.