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balsamic chicken on a plate with couscous and bell pepper
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5 from 11 votes

Basil Balsamic Chicken

This Balsamic Marinated Chicken Breast served with Bell Pepper Salsa and Couscous is easy to make, and is the perfect healthy and low-carb dinner!
Prep Time10 minutes
Cook Time15 minutes
Marinate30 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Italian-Inspired
Diet: Gluten Free, Low Calorie
Servings: 4
Calories: 198.76kcal
Author: Tracey Gene

Ingredients

Marinade:

  • 14 oz chicken breast cut into cutlets (about 4 pieces total)
  • cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 small shallot minced
  • 2 garlic cloves minced
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice plus more to serve

Toppings:

  • 2 bell peppers diced (we recommend red, yellow, and orange peppers)
  • 4-5 fresh basil leaves chopped

Serve With:

  • 1 cup cooked couscous

Instructions

  • Make the Marinade. Whisk together the balsamic vinegar, dijon mustard, olive oil, lemon juice, dried herbs, salt and pepper, and the fresh minced garlic and minced shallot in a medium bowl.
  • Marinate the Chicken. Cut the chicken breasts into thin slices or cutlets, and add to the bowl with the marinade.
    Or, add the marinade and chicken to a plastic bag to marinate for a minimum of 30 minutes or overnight in the fridge.
  • Make Couscous and Prepare Other Ingredients.
    Cook couscous according to the package instructions. 
    Dice the bell peppers and fresh basil. 
  • Cook Chicken. Add the chicken breasts along with 1/4 cup of the marinade to a large skillet or saute pan over medium-high heat. 
    Discard the excess marinade.
    Sear one side of the chicken for about 5 minutes, then flip the chicken and reduce the heat to low-medium heat.
    Add diced bell peppers on top and cover with the lid. Simmer everything until the chicken is done and tender.
    Chicken is done when the inside reaches 165º F.
  • Serve. Add 1/4 cup cooked couscous to a plate and add 1 chicken breast, and a generous amount of the bell pepper salsa.
    Top with fresh basil leaves before serving.

Notes

How to store leftovers and reheat: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until hot.

    Nutrition

    Serving: 1g | Calories: 198.76kcal | Carbohydrates: 17.88g | Protein: 23.61g | Fat: 2.95g | Saturated Fat: 0.63g | Polyunsaturated Fat: 0.53g | Monounsaturated Fat: 0.87g | Trans Fat: 0.01g | Cholesterol: 63.5mg | Sodium: 747.52mg | Potassium: 550.03mg | Fiber: 2.13g | Sugar: 5.56g | Vitamin A: 1232.39IU | Vitamin C: 52.84mg | Calcium: 40.05mg | Iron: 1.45mg