Chicken Paillard With Citrus Salad And Couscous

• VINAIGRETTE
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons rice wine vinegar
• 2 tablespoons honey
• 1/2 teaspoon kosher salt
• 1/3 cup olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon fresh thyme leaves
• CHICKEN
• 4 (6- to 8-oz.) skinned and boned chicken breasts
• COUSCOUS
• 1/2 tablespoon butter
• 1 1/2 teaspoons olive oil
• 1 cup uncooked Israeli couscous
• 1 1/2 cups chicken broth
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• SALAD
• 8 ounces haricots verts (French green beans), trimmed
• 1 cup arugula
• 1/2 cup thinly sliced celery
• 1/2 cup celery leaves
• 1 navel orange, peeled and sectioned
• 1 grapefruit, peeled and sectioned

1. Prepare Vinaigrette: Whisk together first 6 ingredients in a medium bowl. Add olive oil in a slow, steady stream, whisking constantly until smooth and well blended. Stir in parsley and thyme leaves. Reserve 1/3 cup plus 2 Tbsp. vinaigrette for use in couscous and salad.
2. Prepare Chicken: Place chicken between 2 sheets of plastic wrap, and flatten to about 1/2-inch thickness, using a rolling pin or flat side of a meat mallet. Place chicken in a zip-top plastic bag, and pour remaining vinaigrette over chicken, turning to coat. Seal and marinate in refrigerator for 30 minutes. Turn bag over after 15 minutes.
3. Meanwhile, prepare Couscous: Melt butter with 1 1/2 tsp. oil in a medium saucepan over medium-high heat. Add couscous; cook, stirring constantly, 3 minutes or until toasted. Stir in broth. Bring mixture to a boil; cover, reduce heat to low, and cook, stirring occasionally, 15 minutes or until liquid is absorbed. Uncover and fluff. Stir in 1/4 tsp. each salt and pepper and reserved 2 Tbsp. vinaigrette.
4. Preheat oven to 400u0b0. Remove chicken from bag; discard marinade. Place chicken on a wire rack in an aluminum foil-lined jelly-roll pan. Sprinkle with 3/4 tsp. each salt and pepper.
5. Bake at 400u0b0 for 12 to 15 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165u0b0. Let chicken stand at room temperature 5 minutes.
6. Prepare Salad: Cook beans in boiling salted water 3 minutes or until crisp-tender; drain. Halve beans, lengthwise; toss with arugula, next 4 ingredients, and remaining 1/3 cup vinaigrette.
7. Divide couscous among 4 plates; top each with a chicken breast, and serve with salad.
8. We tested with Peloponnese All Natural Grande Pearl Shaped Couscous.

vinaigrette, orange juice, lime juice, lemon juice, rice wine vinegar, honey, kosher salt, olive oil, parsley, thyme, chicken, chicken breasts, couscous, butter, olive oil, couscous, chicken broth, kosher salt, black pepper, salad, haricots verts, arugula, celery, celery, orange

Taken from www.myrecipes.com/recipe/chicken-paillard-citrus-salad-couscous (may not work)