Yield
Serves 4 | Ready in 30 mins

How to Make It

Step 1

Heat a grill pan. Season the chicken generously, and brush with a little olive oil and the minced garlic. Grill for 15 minutes, turning as needed.

 

Step 2

Meanwhile, heat 1 tbsp. olive oil in a frying pan, add the peppers, halved garlic, and thyme. Cook for 5 minutes, stirring as needed, or until peppers start to soften.

Step 3

Add 2 tbsp. water; reduce the heat, and simmer, covered, for 15 minutes, until peppers are tender.

 

Step 4

Meanwhile, boil the couscous in stock and 2/3 cup water for 7 minutes until tender.

Step 5

Stir balsamic vinegar into the peppers. Cook for a few more minutes to reduce.

Step 6

Serve chicken on top of the couscous, with the peppers and a drizzle of balsamic vinegar. Finish with a handful of arugula on top.

 

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