Careme

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  12 oz $4.49
• Fresh Bagged Green Beans

  10 oz $2.19
• Fresh California Yellow Peach – Each

  2 medium peaches (about 10 oz) $3.99
• Kroger® Pearl Couscous

  4 oz $2.49
• Garlic

  2 cloves $0.79
• Parsley

  1/4 cup chopped $1.29
• Fresh Organic Lemon - Each

  1 lemon (1 tsp zest and 2 tbsp juice) $1.29
• Sliced almonds

  2 tbsp
• Extra-virgin olive oil

  2 1/2 tbsp
• Balsamic vinegar

  3 tbsp
• Dijon mustard

  1 tbsp
• Honey

  1 tbsp
• Water

  1 cup
• Kosher salt

  1 1/4 tsp
• Black pepper

  3/4 tsp
• La Crema Monterey Chardonnay California White Wine

  1 bottle (750 ml) $13.99

Instructions

1. Heat the oven to 425°F. Trim 10 ounces green beans, cut 2 medium peaches into thick wedges, mince 2 garlic cloves, chop 1/4 cup parsley, and zest and juice 1 lemon to obtain 1 teaspoon zest and 2 tablespoons juice.
2. Pat 12 ounces chicken thighs dry and season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk 2 tablespoons balsamic vinegar, 2 teaspoons honey, 1 tablespoon Dijon mustard, 1 tablespoon olive oil, and 1 minced garlic clove; coat the 12 ounces chicken thighs with the entire mixture in a shallow roasting dish.
3. Roast the 12 ounces chicken thighs for 10 minutes. Meanwhile, toss 10 ounces green beans and 2 sliced peaches with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. Arrange the seasoned 10 ounces green beans and 2 peaches around the 12 ounces chicken thighs. Roast for 12 to 15 minutes more, until the beans blister, the peaches caramelize, and the chicken reaches 165°F.
5. While the chicken finishes, heat 1/2 tablespoon olive oil in a small saucepan over medium heat. Cook 1 minced garlic clove for 30 seconds, then stir in 4 ounces pearl couscous for 1 minute. Add 1 cup water and 1/4 teaspoon kosher salt; cover and simmer for 8 to 10 minutes. Fold in 2 tablespoons sliced almonds, 1/4 cup chopped parsley, and 1 teaspoon lemon zest.
6. Whisk 1 tablespoon balsamic vinegar, 1 teaspoon honey, 2 tablespoons lemon juice, and 1/4 teaspoon black pepper to make a bright finishing sauce. Rest the roasted 12 ounces chicken thighs, 10 ounces green beans, and 2 peaches for 5 minutes.
7. Divide the couscous made from 4 ounces dry pearl couscous between 2 plates. Add the roasted 12 ounces chicken thighs, 10 ounces green beans, and 2 peaches, then drizzle with the entire finishing sauce and serve.