• Cook your chicken in a pan with seasoning of your choice until golden brown.
• Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
• Boil your pasta and then drain the water.
• Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
• Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!

• In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
• Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
• Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
• Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
• Add tomatoes, apricots, and broth, Cook 10 minutes
• Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
• Stir in chickpeas and cook another 5 minutes on low heat
• Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

Marinate Chicken

• Mix marinade ingredients in a large bowl.
• Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.

Teriyaki Sauce

• While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
• When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.