Fresh herbs turn a couple of pantry basics into a beautiful glaze for chicken. This Cooking Light recipe takes healthy grilled chicken one step further adding extra sweetness and flavor with an apricot-rosemary glaze. It is then served on a fragrant bed of parsley-almond couscous. If your mouth isn’t watering yet it will be! One note while making the recipe: Make sure to chop the fresh rosemary finely so it blends into the glaze.
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Apricot-Rosemary Chicken Thighs with Roasted Almond Couscous
- 1 cup unsalted chicken stock
- 1/2 teaspoon kosher salt, divided
- 1 cup uncooked couscous
- 1/3 cup chopped fresh flat-leaf parsley
- 2 tablespoons dry-roasted, unsalted almonds, coarsely chopped
- 1/3 cup apricot preserves
- 1 1/2 tablespoons white wine vinegar
- 1 teaspoon finely chopped fresh rosemary
- Cooking spray
- 1 1/2 pounds skinless, boneless chicken thighs, trimmed
- 1/2 teaspoon freshly ground black pepper
Bring stock and 1/8 teaspoon salt to a boil in a small saucepan. Stir in couscous. Remove pan from heat; cover and let stand 5 minutes. Stir in parsley and almonds.
Combine 1/8 teaspoon salt, apricot preserves, vinegar, and rosemary in a 2-cup glass measure. Microwave at HIGH for 2 minutes, stirring after 1 minute.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and pepper. Add chicken to pan; grill 3 minutes on each side or until almost done. Brush chicken with half of apricot mixture. Grill chicken 1 minute on each side or until done; brush with remaining half of apricot mixture. Serve with couscous.
Serves: 4 | Serving Size: Approx. 4 ounces chicken + 1/2 cup couscous
Per serving: Calories: 466; Total Fat: 10 g; Saturated Fat: 2 g; Monounsaturated Fat: 4 g; Cholesterol: 162 mg; Sodium: 442 mg; Total Carbohydrate: 52 g; Dietary Fiber: 3 g; Sugars: 12 g; Protein: 41 g
Nutrition Bonus: Potassium: 104 mg; Vitamin A: 9%; Vitamin C: 11%; Calcium: 2%; Iron: 14%
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