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One-Pot Creamy Balsamic Chicken and Couscous Recipe

March 17, 2015 Jennifer Fisher
Serves: 4
Freshly prepared One-Pot Creamy Balsamic Chicken and Couscous

These last few months have been snowy or at least uncharacteristically chilly for most of the country, but thankfully spring is just right around the corner. I’ve been craving fresh, flavorful dinners featuring beautiful produce, lean proteins and whole grains – but also easy to make and won’t have me out grilling on the patio after the sun has set (it’s not that warm yet)! My solution is a fast and family-friendly meal showcasing colorful red tomatoes and yellow peppers, everyone’s favorite chicken breasts, whole wheat couscous, creamy balsamic sauce and a finishing crunch or garlicky croutons. Oh, and only ONE dish gets dirty in the making – can it get any better?!

I am a huge fan of the Mediterranean diet, a “lifestyle” of healthy eating endorsed by the long-living and active people of Greece, southern Italy, Morocco, Spain, Portugal and other countries bordering the Mediterranean Sea. Not only is the local cuisine delicious, but it’s also very nutrient-rich inspired by seasonal fruits and vegetables, a variety of whole grains along with legumes, beans, healthy fats and a moderate amount of lean proteins.

Much research has been conducted on the benefits of this daily diet and the Mayo Clinic reports that eating a Mediterranean diet can lower the risk of death from cardiovascular disease and cancer as well as lessen the chances of being afflicted by Alzheimer’s and Parkinson’s diseases. Oh, and another perk of the diet – the company of friends and family is suggested and so is a glass of red wine! If you are looking for a simple week-night supper, my recipe for One-Pot Creamy Balsamic Chicken and Couscous is ridiculously easy to make yet has a stunning presentation – plus whoever is on dish-washing duty will thank you heartily! So, let me give you a quick run-down of this recipe:

Caramelize the chicken breasts to perfection on just one side before flipping and adorned with tomatoes, chickpeas, garlic and yellow peppers.

Simply chop up the peppers and garlic coarsely while leave the tomatoes whole. A can of drained and rinsed chickpeas (a Mediterranean favorite) is also added to the pot. The same skillet goes into the oven to roast the veggies and cook the chicken through and through – everything stays moist and tender thanks to the combination of Litehouse’s Balsamic Vinaigrette and juiciness of the NatureSweet® Cherubs® Tomatoes. The final step is to take the skillet back to the stove to finish the sauce with Greek yogurt and cook up the couscous – again, right there in the same pot! The final step is to garnish with some basil and crushed Butter and Garlic Fresh Gourmet Croutons. Don’t skip the crouton step, these crunchy morsels help to add even more texture to the recipe as well as sop up every last drop of the creamy balsamic sauce.

This dinner has all the bases covered for a balanced meal – vegetables, whole grains, lean protein and a bit of dairy. Serve with a green side salad or on a bed of fresh baby spinach (my favorite way) and enjoy your remaining free time!

One-Pot Creamy Balsamic Chicken and Couscous Recipe

March 17, 2015 Jennifer Fisher
Serves: 4

A single pot with never-ending complements! This Mediterranean-inspired, skillet-to-oven meal is a simple solution for your weeknight family dinner – all the must-haves for a balanced meal are covered including lean protein, fresh veggies, whole grains and a bit of dairy.

Just made One-Pot Creamy Balsamic Chicken and Couscous
  • 2 tbspOlive Oil
  • 4 eaChicken Breast Halves, boneless and skinless (about 1 ½ lbs.)
  • 3 tbspLitehouse® Italian Herb Blend, divided
  • 1 tspBlack Pepper, Ground
  • ½ tspSalt
  • 4 clovesGarlic, minced
  • 1 eaYellow Bell Pepper, coarsely chopped
  • 1 eaNatureSweet® Cherubs® Tomatoes, pint
  • 15 ozChickpeas, can, drained and rinsed
  • ⅓ cupChicken Broth
  • ⅔ cupLitehouse® Balsamic Vinaigrette
  • 6 ozUnsweetened 0% Fat Greek Yogurt, carton
  • 1 cupWhole Wheat Pearl (Israeli) Couscous
  • ½ cupGourmet Butter & Garlic Croutons, coarsely crushed Fresh
  • 1 tbspLitehouse® Freeze Dried Basil


Heat oven to 400°F.Sprinkle tops of chicken breasts with an even distribution of 2 tablespoons of Italian Herb Blend (reserve remaining 1 tablespoon), black pepper and salt.Heat olive oil in large oven-proof, 11 to 12-inch skillet over medium high on stove top. Place chicken breasts in skillet, seasoned side down and sear for approximately 4 minutes or until browned.Remove pan from heat and use tongs to flip chicken so that cooked side is up, raw side down.Add whole Cherub tomatoes, chopped yellow pepper, garlic and chickpeas to the skillet, filling in the spaces around the chicken. Pour chicken broth and balsamic dressing around the top of this chicken vegetable mixture. Sprinkle with remaining 1 tablespoon of Italian Herb Blend.Cook uncovered in middle rack of oven for approximately 20 minutes or until chicken is cooked through (thickest part of chicken reads 165 degrees with instant-read thermometer).Remove skillet from oven (remember handle will be hot!) and return to stove top. Use tongs to remove chicken breasts to platter to rest, leave vegetables and juices in pan.Gently stir in Greek yogurt until incorporated into vegetables and cooking juices.Gently stir in pearl couscous and simmer on medium-low for approximately 8 minutes or until couscous has softened.Add chicken breasts back to skillet and sprinkle with ½ cup coarsely crushed croutons and basil. Serve.

Litehouse products used


Dressing & Marinade

Freeze Dried Basil


Freeze Dried Italian Herb Blend


We LOVE this recipe. It's been in our regular rotation for a while. If you don't have tomatoes on hand, a can of diced tomatoes works great. Definitely try it!


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