Island Chicken, Couscous, & Roasted Asparagus

Tonight I made Island Chicken (courtesy of *doctorannie* from the What's Cooking board on the Nest) with couscous and roasted asparagus. The chicken was wonderful! It was so moist, and the marinade was delicious. This recipe is definitely a keeper. The pan juices made the couscous very flavorful. The asparagus recipe is just one that I made up -- it's a very easy weeknight side dish, especially if you already have something in the oven. Enjoy! :)

Island Chicken

Courtesy of doctorannie

• 1/2 C vegetable oil
• 3 Tbsp. lemon juice
• 1 1/2 Tbsp. soy sauce
• 1 clove garlic, minced
• 1/2 tsp. oregano
• 1/4 tsp. salt
• pepper
• 4-6 chicken breast halves

1. Combine everything but chicken in a large bowl. Mix well. Place chicken breasts in bowl and marinate 2-8 hours.
2. Preheat oven to 350 degrees. Transfer chicken to a baking dish and drizzle with leftover marinade. Bake at 350 for one hour.

Roasted Asparagus

• 1 bunch asparagus
• salt & pepper, to taste
• 1 Tbsp. olive oil
• 1 garlic clove, minced

1. Preheat oven to 350 degrees.
2. Snap bottoms off asparagus stalks. Spread asparagus in a single layer in a baking dish. Sprinkle with minced garlic as well as salt and pepper, to taste. Drizzle with olive oil. Use tongs to evenly coat asparagus.
3. Roast at 350 for 30 minutes, or until tender.