Balsamic Chicken Thighs with Couscous Veggies

12		Boneless Skinless Chicken Thighs
1  tablespoon		tbps Balsamic Vinegar
1  tablespoon		tbps Maple Syrup
1/2  cup		yellow onion sliced
2  cups		mixed veggies
1  cup		couscous
1  tablespoon		powdered chicken stock mix

Tip: Click on the ingredient links to learn the nutritional information for all the Balsamic Chicken Thighs with Couscous Veggies ingredients. The serving size for any ingredient in Balsamic Chicken Thighs with Couscous Veggies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 450°F.

Chicken:
In a 9 x 9 glass baking dish, spray PAM cooking oil, place the 12 chicken thighs. Slice the onion and place on top of thighs. Add salt & pepper. Pour balsamic vinegar and maple syrup over thighs. Bake for 40 minutes or until an internal temperature of 170°F.

Couscous:
PAM Spray a large frying pan. Fry veggies until desired tenderness. In a small saute pan, bring 1 cup of water and 1 tbsp of chicken stock powder to a boil. Remove from heat and add 1 cup of couscous.

When couscous is ready, throw it into the frying pan with the veggies and add some lemon juice to taste.