Marinated Grilled Chicken with Couscous Tomato Salad
2 cloves garlic, finely chopped
2 Tbsp brown sugar
2 Tbsp lemon juice, plus 1 Tbsp
3 Tbsp olive oil, plus 2 Tbsp
4 boneless, skinless chicken breast halves
Salt and pepper to taste
½ cup couscous
¼ cup fresh mint, chopped
2 Tbsp red onion, finely chopped
1 large tomato, diced

1. Combine garlic, brown sugar, 2 Tbsp lemon juice, and 3 Tbsp olive oil in a small bowl.
2. Using a rolling pin, lightly pound chicken breasts between sheets of waxed paper until they are 1/2 inch thick. Place chicken on a plate in a single layer, and coat with the garlic marinade. Season both sides with salt and pepper. Let stand at room temperature for 10 minutes, or keep covered in the refrigerator for up to 24 hours.
3. Cook couscous according to package instructions. Fluff with a fork, then add 1 Tbsp lemon juice, 2 Tbsp olive oil, mint, red onion, tomato, and salt and pepper to taste. Set aside.
4. If grilling outside, cook chicken until browned and just cooked through, about 3 minutes on each side. For indoor preparation, preheat oven to 375°F. Heat an ovenproof skillet on the stovetop, and cook chicken for 3 to 4 minutes. Flip, then place pan in oven and bake for 3 more minutes. Serve over couscous.

Per serving: 396 calories, 19 g fat (3 g saturated), 376 mg sodium, 68 mg cholesterol