• 4servings
  • 30minutes
  • 400calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Natrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large navel orange

  2. 2 lemons

  3. 1/2 cup(s) packed fresh basil leaves , chopped 2 tablespoon(s) olive oil

  4. Salt

  5. Pepper

  6. 4 (1 1/2 pounds) skinless, boneless chicken-breast halves

  7. 1/2 teaspoon(s) sugar

  8. 1 cup(s) whole wheat couscous

  9. 1 package(s) (8-ounce) stringless sugar snap peas

  10. Grilled orange and lemon slices for garnish

Instructions Jump to Ingredients ↑

  1. From orange, grate 1 1/2 teaspoons peel and squeeze 4 tablespoons juice. From lemons, grate 1 1/2 teaspoons peel and squeeze 1/3 cup juice.

  2. In medium bowl, combine 1 teaspoon of each peel and 1 tablespoon orange juice with half of basil, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

  3. With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. Add chicken to citrus mixture, turning to coat; set aside.

  4. In small pitcher or bowl, combine sugar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining citrus peels, citrus juices, basil, and oil; set aside. (Can be made to this point up to 8 hours ahead. Cover chicken and citrus sauce and refrigerate.)

  5. Preheat large ridged grill pan or prepare outdoor grill for direct grilling on medium-high.

  6. Meanwhile, prepare couscous as label directs. In 4 quart saucepan filled with 1/2 inch water, place a vegetable steamer. Heat to boiling on high.

  7. Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes. Turn chicken over and cook 3 to 4 minutes longer or until no longer pink in center.

  8. While chicken is cooking on second side, add snap peas to steamer; cook 2 to 3 minutes or until tender-crisp. Fluff couscous and spoon onto large platter; top with chicken and snap peas. Drizzle sauce over all. Garnish with citrus slices.


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