Rosemary Balsamic Chicken

5 Min.
20 Min.
4-6
Ingredients
2
pounds boneless skinless chicken breast
2 pounds boneless skinless chicken breast
¼
cup balsamic vinegar
¼ cup balsamic vinegar
½
cup olive oil
½ cup olive oil
1
tablespoon chopped fresh rosemary
1 tablespoon chopped fresh rosemary
4
teaspoons Better Than Bouillon® Roasted Chicken Base, divided
4 teaspoons Better Than Bouillon® Roasted Chicken Base, divided
½
teaspoon minced garlic
½ teaspoon minced garlic
¼
teaspoon coarse black pepper
¼ teaspoon coarse black pepper
1
cup couscous
1 cup couscous
1
cup water
1 cup water
3
tablespoons toasted pine nuts
3 tablespoons toasted pine nuts
¼
cup diced dried apricots
¼ cup diced dried apricots
1
tablespoon freshly chopped parsley
1 tablespoon freshly chopped parsley
Directions
  1. In a medium bowl, whisk together the balsamic, olive oil, rosemary, 2 teaspoons of Roasted Chicken Base, garlic and black pepper. Set aside ¼ cup of the mixture. Add the chicken breast to the marinade and let marinate 30 minutes or overnight.
  2. Add the water and the remaining Roasted Chicken Base to a small saucepan and bring the mixture to a boil. Add the couscous, stir and remove from the heat. Cover the pan and set aside for 4-5 minutes.
  3. Preheat the grill to 425°F. Add the chicken to the grill and cook for 6 minutes per side or until internal temperature reaches 165°F. Remove the chicken from the grill.
  4. Stir the pine nuts, apricots and parsley into the couscous.
  5. Place the chicken on top of the couscous and pour the remaining ¼ cup balsamic marinade over chicken.
Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Roasted Chicken Base.

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