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Balsamic Chicken and Peppers with Couscous

Strips of sweet and colorful bell peppers and tangy, marinated chicken tenders are baked and served over fluffy couscous for a fast and flavorful weeknight meal.

SERVES:
2-3 | Wine Pairing: Hanna Sauvignon Blanc, Sonoma County
PREP TIME:
10 minutes
COOK TIME:
10 minutes

Ingredients

  • 2 tsp. olive oil*
  • 1 lb. chicken tenders
  • 1 red bell pepper
  • 1 tbsp. Newman’s Own Balsamic Vinaigrette
  • 1 tsp. sea salt*
  • 1/2 tsp. ground black pepper*
  • 1 box Near East Roasted Garlic & Olive Oil Couscous
  • * Common pantry item.

Instructions

  1. Prepare couscous per package instructions.
  2. Heat oven to 400ºF
  3. Cut bell pepper into strips. Season chicken tenders with salt and pepper.
  4. Place chicken and bell peppers on a foil-lined baking sheet; sprinkle with balsamic vinaigrette and bake for 15 minutes.
  5. Serve chicken and peppers over couscous.

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