Name: Roasted Balsamic-Rosemary Chicken, Zucchini & Grapes with Couscous
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 1 small pkg fresh rosemary; 3 cloves garlic; 0.68 kg red grapes; 1 ½ cups whole wheat couscous; 6 medium zucchini squash; balsamic vinegar; black pepper; extra virgin olive oil; pure maple syrup; salt

Roasted Balsamic-Rosemary Chicken, Zucchini & Grapes with CouscousRoasted Balsamic-Rosemary Chicken, Zucchini & Grapes with Couscous — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

1 small pkg fresh rosemary

3 cloves garlic

0.68 kg red grapes

1 ½ cups whole wheat couscous

6 medium zucchini squash

balsamic vinegar

black pepper

extra virgin olive oil

pure maple syrup

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Slide rosemary leaves off the sprigs; discard sprigs and mince the leaves. Place leaves in a large bowl.

Peel and mince garlic. Add to the bowl with the rosemary along with vinegar, oil, maple syrup, salt, and pepper. Whisk to combine the marinade.

Add chicken to the marinade, turn to coat, and set aside.

Trim and halve zucchini lengthwise, then slice crosswise into ¼-inch thick half-moons. Divide between two large baking sheet pans along with the grapes.

Using tongs, add chicken to the baking sheets, nestling it into the zucchini and grapes. Drizzle any marinade in the bowl over the baking sheets.

Place baking sheets in the oven and roast, stirring zucchini and grapes and flipping chicken halfway through, until grapes are bursting and chicken is cooked through, about 25 minutes. Remove from oven.

Meanwhile, in a medium saucepan, bring broth to a boil. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes, then fluff with a fork.

To serve, divide chicken, zucchini, grapes, and couscous between plates or bowls. Enjoy!

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