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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Wash and dry the fresh produce.

  • ½ small pkg fresh rosemary
  • 2 medium zucchini squash
  • ½ lb red grapes

• STEP 3

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

• STEP 4

  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.

  • 1 clove garlic
  • 1 ½ tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tsp pure maple syrup
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 5

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

  • 1 lb chicken thighs, boneless skinless

• STEP 6

  Trim and halve zucchini lengthwise, then slice crosswise into ¼-inch thick half-moons. Transfer to a large baking dish along with the grapes.

• STEP 7

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

• STEP 8

  Place baking dish in the oven and roast, stirring zucchini and grapes and flipping chicken halfway through, until grapes are bursting and chicken is cooked through, about 20 minutes. Remove from oven.

• STEP 9

  Meanwhile, in a small 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.

  • 8 fl oz (1 cup) chicken or vegetable broth
  • ½ cup whole wheat couscous

• STEP 10

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