Chicken Scallopine with Couscous Recipe
Place chicken between 2 layers of plastic wrap on a cutting board. Pound chicken with a meat mallet or bottom of a heavy saucepan to 1/2-inch thickness.
Combine 3 tbsp of the vinegar, 1 tbsp of the oil, garlic, pepper and sugar in a medium bowl. Add chicken and turn to coat. Cover and refrigerate for 30 minutes, or up to 24 hours.
Preheat barbecue to medium.
Bring vegetable broth to a boil in a medium saucepan over high. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside.
Toss eggplant, zucchinis, red onion and bell pepper with remaining 2 tbsp of the oil and salt in a large bowl.
Oil gill. Barbecue vegetables, lid closed, until tender, about 4 minutes per side.
Remove chicken from marinade and discard marinade. Barbecue chicken until an instant-read thermometer inserted into the centre reads 165°F, about 3 minutes per side.
Meanwhile, cut vegetables into 1-inch pieces and add to couscous. Stir in remaining 2 tbsp of the vinegar and parsley.
Slice chicken and serve over vegetable couscous.
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Last updated: August 3rd, 2021
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