Chicken with Grapes and Balsamic

1 hr., 30 min.
4 Servings
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Chicken and grapes may not seem like the most obvious combination, but you might just change your mind after you try this tender and perfectly seasoned balsamic chicken with grapes, brown rice and lentils.


  • 1½ lbs. Nature’s Basket boneless skinless chicken thighs
  • 1 tsp. kosher salt, divided
  • ¼ tsp. ground black pepper
  • 1 bunch red grapes
  • 1 cup Goya brown lentils
  • 1 cup Della basmati brown rice
  • 1 Tbsp. Market District extra virgin olive oil
  • 1 pkg. (0.75 oz.) Nature’s Basket rosemary
  • 1/3 cup Holland House balsamic vinegar
  • ¼ cup Nature’s Basket honey
  • 2 oz. Giant Eagle unsalted butter


  Prep Time: 10 min. • Cook Time: 1 hr., 20 min.

Preheat oven to 425°F. Pat chicken dry and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Remove grapes from stems.

Combine lentils and brown rice in a pot with 4 cups water and ½ tsp. salt. Bring to a boil, then reduce heat to low and cook until water is absorbed, about 35-45 minutes.

In a large, heavy-bottomed pan heat olive oil on medium-high heat. Once heated, add chicken to the pan. Cook for 3-4 minutes on each side, until a nice, golden brown color. Add the rosemary and then place the pan in the preheated oven. Roast for 10-15 minutes or until chicken is cooked through. For food safety, cook chicken to an internal temperature of 165°F.

Remove the chicken and rosemary from pan. Return the pan to stove top and place over medium-high heat. Add grapes, balsamic vinegar, honey and butter. Stir until butter is melted. Continue cooking to let juices reduce into a glaze.

Serve the chicken and grapes over rice, drizzle with the pan sauce and enjoy!

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