Lemon and Balsamic Chicken over Couscous with a Greek Chop Salad

In this recipe, the lemon and balsamic vinegar tenderize the chicken for a dish that literally falls off the bone.

Ingredients

• 1 chicken, cut up
• 2 tablespoons of balsamic vinegar
• Juice of 1 lemon, and the lemon zest
• 1 tablespoon sugar
• 1 teaspoon of salt
• Freshly grated pepper
• Couscous (prepare enough for 4 servings)
• 1 heart of romaine, chopped
• ½ head of iceberg, chopped
• 3 plum tomatoes, chopped
• 1 small can of sliced black olives
• 1 cucumber, seeded and cut into small pieces
• 1/4 cup chopped parsley
• 4 ounces of goat cheese or feta cheese
• 4 tablespoons Italian dressing

Preparation
Mix together the lemon juice and balsamic vinegar in a plastic bowl or zip top bag.
Place the chicken in the marinade and let it sit for 15 minutes.
Make the chopped salad by tossing all the ingredients together and place in the refrigerator.
Heat the oven to 375 degrees.
Place the chicken in a foil lined pan.
Mix together the sugar and lemon zest and sprinkle over the chicken.
Sprinkle the salt over the top and grate some black pepper over all.
Bake for 35-40 minutes, until the thickest pieces of chicken are done.
Cook the couscous according to package directions.
Serve the chicken over a bed of couscous with the salad on the side.