INGREDIENTS

  • 2 chicken breasts
  • 1/3 cup balsamic vinegar
  • 1/2 cup chicken stock
  • 1 tablespoon sugar (if use Splenda, reduce recipe points by 1)
  • 1 garlic clove , crushed

    • garlic couscous

  • couscous
  • 2 1/4 cups of boiling chicken stock
  • low-fat cooking spray
  • 4 garlic cloves , sliced
  • 1 head broccoli , in florets
  • 2 tablespoons fresh thyme

DIRECTIONS

  1. Place the chicken fillets in a shallow dish and pour over the balsamic vinegar, chicken stock, sugar and garlic.
  2. Marinate it for 10 minutes on each side.
  3. After it has marinated, spray the low-fat spray on a frying pan over medium-high heat.Remove the chicken from the marinade and add to the pan, cooking for 3-4 minutes each side.
  4. Add the marinade to the pan and cook the chicken for a further 1 minute each side.
  5. To make the garlic couscous:.
  6. Place the couscous in a bowl and pour in the boiling stock.Cover tightly with plastic wrap or cover and allow to stand for 5 minutes or until all the liquid has been absorbed.
  7. Use the low-fat spray on a heated pan.Add the garlic, broccoli florets and thyme and cook for 3 minutes or until the garlic is soft but not brown.
  8. Add the couscous to the pan and cook, stirring, for 2 minutes.