Easy Balsalmic Chicken Couscous

I am always looking for quick and easy meals to make on weeknights.  At the earliest, I don't get home until 6:15 pm, and when I have class, that gets pushed back to 8:45 pm.  And that's insane.  Troy is great about taking dinner on class nights, and we coordinate cooking pretty well, but having a good repertoire of fast recipes has been really, really useful.  This is one of those recipes.  With only a few ingredients, this goes from prep to plate in less than twenty minutes, and if I put any effort into meal planning (i.e. chicken fajitas for tomorrow), it comes out to be like $3.50 per plate too.  That is like a win-win-win.

Balsalmic Chicken Couscous
Ingredients*

• One and a half chicken breasts
• 1/2 lb of mixed peppers and onions (I do pre-cut because I try to plan and use half for this meal and half for another, and it's convenient to not have to chop them)
• Chicken herb couscous
• 2 t Balsamic vinegar
• 2 t Olive oil
• Salt and pepper, to taste

*For three servings

Directions

Heat 1 t olive oil in a large skillet on medium-high heat.

Cut chicken to bite-sized pieces and season with salt and pepper.

Place chicken in skillet in a single layer, and add 1 t balsamic vinegar.  Cook through, approximately 2 minutes and 30 seconds per side.

In retrospect, this should have been a large skillet, rather than a medium one.

Once the chicken has started cooking, start cooking the couscous, according to the package directions.

Remove cooked chicken to a separate plate.

Add 1 t balsamic vinegar, 1 t olive oil, and mixed vegetables to the skillet, and reduce the heat to medium.

Cover and cook vegetables until tender, stirring occasionally (approximately 5-6 minutes).

Add cooked chicken and couscous to the vegetable mixture, and mix well.

Honestly, this is super simple.  But it's also fast, inexpensive, and delicious.  So worth sharing (and worth eating again for lunch tomorrow :) 

Enjoy!