Balsamic Roasted Chicken Tenders with Couscous Salad

Balsamic Roasted Chicken Tenders with Couscous Salad

Servings: 6
Total Time: 1hr., 13 min.
Preparation: 10 min.
Cook: 1hr., 3 min.

Nutrition

Nutrition Information: Balsamic Roasted Chicken Tenders with Couscous Salad

Close

Aged balsamic vinegar reduced with sweet onion enhances roasted NatureRaised Farms® Fresh Chicken Breast Tenderloins served over Israeli couscous tossed with dried cranberries, creamy Gorgonzola cheese, honey-roasted sunflower seeds, and fresh arugula.

Ingredients

6 each NatureRaised Farms® Fresh Chicken Breast Tenderloins

1 Tablespoon extra-virgin olive oil
½ cup sweet onion, diced
1 cup balsamic vinegar
½ cup chicken stock
2 Tablespoons dark brown sugar
½ teaspoon sea salt
⅛ teaspoon black pepper, freshly cracked


Couscous Salad

1 Tablespoon honey
1 medium Meyer lemon, juice only
1 Tablespoon extra-virgin olive oil
½ teaspoon sea salt
⅛ teaspoon black pepper, freshly cracked
1 cup Israeli couscous, cooked, cooled
1 cup arugula
¼ cup sweetened dried cranberries
¼ cup Gorgonzola, crumbled
¼ cup honey-roasted sunflower seeds

Instructions

  1. Preheat oven to 375°F degrees.
  2. Over medium-high heat, heat oil in a large skillet. Sauté onions for 2 to 3 minutes or until tender. Deglaze the pan with vinegar and chicken stock, reduce heat to medium-low and simmer for 15 to 20 minutes or until liquid has reduced by half.
  3. Place tenders in a baking pan and pour sauce over top. Cover and cook for 20 minutes, then uncover and cook for an additional 15 to 20 minutes or until internal temperature reaches 165˚F.
  4. In a small mixing bowl, whisk honey, lemon juice, oil, salt and pepper; set aside.
  5. In another mixing bowl, combine couscous, arugula, cranberries, Gorgonzola and sunflower seeds; toss with honey and lemon mixture. Serve chilled with roasted tenders.