Print Recipe

Balsamic Grilled Chicken & Eggplant w/ Goat Cheese Couscous

This delicious dish will make your guests want seconds!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mediterranean
Keyword: Balsamic, chicken, Couscous, Goat Cheese, Grilled Chicken
Servings: 4

Ingredients

Couscous

  • 1 cup Couscous
  • 2 tbsp Butter
  • 1 cup Chicken Broth or water
  • 2 tbsp Goat Cheese
  • Salt

Balsamic Eggplant and Chicken

  • 1 Eggplant peeled and sliced
  • Boneless Skinless Chicken Cutlets 1/2 breast per person
  • Garlic Salt
  • Onion Salt
  • 1/2 cup Balsamic Vinegar good quality
  • Olive Oil
  • Hummus see Everything Erica’s roasted garlic Turkish hummus

Instructions

  • Bring your broth/water and butter to a boil over medium/high heat. Once it is boiling, add your couscous, stir it and put a lid on it Turn the heat to low and let sit for 10 minutes until all liquid is absorbed. You can add your goat cheese when it’s still hot for a creamier version (my fav) or wait till it cools for a more couscous salad like texture.
  • Pound the chicken out until it’s super thin. You can do this by placing each breast in a large ziplock bag or between saran wrap and banging on it with a pot. You can also use a meat mallet.
  • Sprinkle your eggplant and chicken with garlic salt and onion salt. On a oiled grill pan (or in a skillet) over medium high heat, add both the eggplant and chicken and let cook 3-5 minutes on each side. Right before you’re about to take it off the pan, drizzle a little baslamic vinegar over the top and let that absorb in.
  • When you plate it up, drizzle a little more balsamic over the top of the eggplant and chicken.