Tonight, I made some balsamic honey chicken, garlicky asparagus and couscous.
Balsamic Honey Chicken
1 lb boneless, skinless chicken breasts
1/2 cup balsamic vinegar
1/3 cup extra virgin olive oil
1/3 cup honey
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 tsp red pepper flakes
1 tsp fine sea salt
1 tsp freshly ground black pepper
Zest of 1 lemon
5 garlic cloves, smashed
Lemon slices (not wedges)
Combine all the ingredients (except the chicken and lemon slices) in an oven-safe baking dish and whisk together. Place the chicken in the dish and turn the chicken over in the marinade to coat all the surface areas. Cover the dish with plastic wrap and set in the fridge to marinate for 2 hours.
Preheat the over to 375 degrees.
Take the chicken from the fridge and set on the counter until the oven is ready. Remove the plastic wrap and set a lemon slice on top of each piece of chicken. Place the dish in the oven and bake for 45 minutes.
Take the chicken out of the oven and let it rest for 10 minutes to cool down a bit. Serve alongside a grain and a vegetable.
Garlicky Asparagus
1 tbsp olive oil
3 garlic cloves, minced
1/2 tsp red pepper flakes
1 bundle of asparagus, rough ends trimmed (about 1 1/2" removed)
1 tsp fine sea salt
Freshly ground black pepper to taste
Juice of 1/2 a lemon
Heat the olive oil in a skillet on medium. Once heated, add the garlic and the red pepper flakes and cook for about 30 seconds. Add the asparagus, salt and pepper. Saute for about 10-12 minutes, stirring occasionally and adding additional olive oil in small amounts if the pan seems dry. Stir in the lemon juice and serve.
Couscous
1 cup water
1 tsp butter
1/4 tsp fine sea salt
1 cup couscous
Combine the water, butter and sea salt in a sauce pan and bring to a boil. Once the water is boiling, add the couscous, stir quickly, cover the pot and remove it from the heat. Let it stand for 5 minutes. Remove the lid and fluff with a fork.
YUM!!!
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