Roasted Chicken wtih Rosemary Balsamic Reduction

This is a meal I created when we didn't have all the ingredients to make what I had planned. This was a quick, delicious, and healthy meal. To round it out, I roasted a variety of vegetables with garlic, salt and pepper, and olive oil. It tasted AMAZING! The balsamic reduction sauce is a lot more simple to make than it sounds....it just tastes complicated to make. As usual, we enjoyed a side of grilled bread. I topped it with a sprinkle of smoked Gouda to give it a nice extra boost of flavor.
Roasted Chicken with Rosemary Balsamic Reduction
Chicken:
Season two boneless skinless chicken breasts with salt and pepper. Place under broiler until cooked (careful not to overcook)
Couscous:
bring 1 1/4 cups of chicken broth to a boil. Add 1 cup couscous, cover and remove from heat. After the liquid has been absorded, add a handful of chopped Kalamata olives and roasted red bell peper and fluff.
Rosemary Balsamic Reduction:
Bring 1 cup balsamic vinegar, 2 tsp. dried or fresh rosemary, and 1 clove of crushed garlic to a boil. Turn heat down and let it simmer until reduced by half.
Vegetables:
Chunked cauliflower
Chunked carrots
Chunked red bell pepper
Chunked red onion
2 cloves garlic, crushed
salt and pepper
Olive oil
Heat oven to 400 degrees. Toss vegetables, salt and pepper, garlic, and olive oil on a cookie sheet. Roast vegetables for about 20 minutes or unitl they begin looking toasty on the outside..