Entrée: United States – Raspberry Balsamic Chicken with Herbed Couscous

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

4 boneless, skinless chicken breasts, about 1.5 lb total (680 g total)
Salt and pepper, to taste
1 tbsp (15 ml) olive oil
1 / 2 cup (120 ml) raspberries
1 / 4 cup (60 ml) balsamic vinegar
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) honey
1 cup (180 g) couscous
2 cups (480 ml) chicken broth
2 tbsp (8 g) fresh parsley, chopped

Instructions

1. **Cook the Chicken:** Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side or until fully cooked and golden brown. Remove from skillet and set aside.
2. **Prepare the Sauce:** In the same skillet, add raspberries, balsamic vinegar, Dijon mustard, and honey. Stir and simmer over medium heat until raspberries break down and sauce is thickened, about 5 minutes. Strain if a smoother sauce is desired.
3. **Make the Couscous:** In a separate pot, bring chicken broth to a boil. Add couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork and stir in chopped parsley.
4. **Assemble the Dish:** Slice chicken breasts and drizzle with the raspberry balsamic sauce. Serve with a helping of herbed couscous on the side.
5. **Garnish:** Garnish with additional fresh raspberries and parsley if desired before serving.

Enjoy these creative entrées that incorporate the fruitiness of blackberries and raspberries into your savory dishes!