Marinated Chicken Breast with Garlic Basil Parmesan Couscous and Peas (+ bonus tip)

It all started because I found an unopened bottle of salad dressing that was going to expire in the next couple of weeks.  That pesky bottle of red wine balsamic dressing became the genesis of a marinade that resulted in one of the most succulent pieces of poultry I have ever enjoyed.

Just place your boneless, skinless chicken breast in a large Ziploc bag and pour the entire bottle of dressing into the bag.  Seal and place in the fridge for about six hours. When you go to grill it, you will find that the chicken has absorbed about 3/4 of the liquid in the bag.  Grill as you normally would - be sure to cook to 165 degrees.

Couscous is simple and a completely different texture from rice (I like it better).  Just bring 1-1/4 cups of water, 2 teaspoons of olive oil, 2 Dorot cubes of basil, 2 Dorot cubes of garlic, and the packet of spices to a boil. Once boiling, slowly stir in the couscous, cover and remove from the heat.  Allow to sit five minutes - fluffing with a fork before serving.  Peas are steam simple - I won't insult your intelligence by pretending I did anything special to these.

I promised you a bonus tip and I don't want to disappoint.  To keep your leafy greens and sliced veggies fresher, longer - place into a Ziploc bag with folded paper towel. You can also place into a bowl with a paper towel caught between the lip of the bowl and lid. Store in the fridge upside down for up to five days.  Be sure to replace the paper towel anytime you take product from the container.