Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken breasts
  • 2 Tbsps balsamic vinegar
  • 2 Tbsps brown sugar
  • 2 Tbsps olive oil
  • 2 Tbsps garlic paste or fresh minced garlic
  • kosher salt, pepper
  • 1 5.8 oz box Near East Couscous Mix (any flavor, I used the Roasted Garlic)
  • 1 bunch kale (stems removed and chopped)
  • 4 oz crumbled feta cheese
  • 4 oz sliced sun dried tomatoes
  • 4 oz hummus
  • 2 oz toasted pine nuts

Instruction

  • Put the chicken in a gallon size plastic bag. Add the balsamic vinegar, brown sugar, 1 Tbsp of the olive oil, 1 Tbsp of the garlic, kosher salt, and pepper. Massage the bag until evenly mixed. Marinate in the fridge 1 hour or overnight.
  • Grill the chicken over medium to medium high heat for 5 to 6 minutes per side, depending on how thick the chicken is.
  • As the chicken rests, make the couscous according the package directions.
  • Set a skillet over medium heat and add the remaining 1 Tbsp olive oil and the kale, cook 2 minutes, stirring occasionally. Add kosher salt, pepper, and remaining 1 Tbsp garlic, cook 2 to 3 more minutes.
  • Dice the chicken. To make the bowls divide the cooked couscous into four bowls or plates. Top each with chicken, kale, feta cheese, sun dried tomatoes, hummus, and pine nuts.