Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Roasted Chicken Base.
Rosemary Balsamic Chicken
-
Prep:
35 min. -
Cook:
20 min. -
Serves:
4-6
Recipes
Recipe tags: chicken base, moderate difficulty, main, chicken, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | balsamic vinegar |
| ½ cup | olive oil |
| 1 Tbsp | chopped fresh rosemary |
| 4 tsp | Better Than Bouillon® Roasted Chicken Base |
| ½ tsp | minced garlic |
| ¼ tsp | coarse black pepper |
| 2 lbs | boneless skinless chicken breast |
| 1 cup | water |
| 1 cup | couscous |
| 3 Tbsp | toasted pine nuts |
| ¼ cup | diced dried apricots |
| 1 Tbsp | 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.