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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