Basil Orange Chicken

By tcasteel2000

Ingredients

• 1 large navel orange
• 2 lemons
• ½ cup packed fresh basil leaves, chopped
• 2 Tbsp olive oil
• Salt
• Pepper
• 4 (1 ½ pounds) skinless, boneless chicken breasts
• ½ teaspoon sugar
• 1 cup whole wheat couscous
• 1 package (8-ounce) stringless sugar snap peas
• Grilled orange and lemon slices for garnish

Details

Servings 1
Preparation time 20mins
Cooking time 30mins
Adapted from cozi.com

Preparation

Step 1

Preparation

From orange, grate 1 ½ teaspoons peel and squeeze 4 tablespoons juice. From lemons, grate 1 ½ teaspoons peel and squeeze 1/3 cup juice.

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.

With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to an even ½-inch thickness. Add chicken to citrus mixture, turning to coat; set aside.

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.

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

Meanwhile, prepare couscous as label directs.

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.

While chicken is cooking on second side, steam snap peas for 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.