Basil Orange Chicken

• 1 large navel orange
• 2 lemons
• 1/2 c. packed fresh basil leaves
• 2 tbsp. olive oil
• salt
• Pepper
• 4 skinless, boneless chicken-breast halves
• 1/2 tsp. sugar
• 1 c. whole wheat couscous
• 1 package stringless sugar snap peas
• Grilled orange and lemon slices for garnish

1. From orange, grate 1 1/2 teaspoons peel and squeeze 4 tablespoons juice.
2. From lemons, grate 1 1/2 teaspoons peel and squeeze 1/3 cup juice.
3. 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.
4. With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
5. Add chicken to citrus mixture, turning to coat; set aside.
6. 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.
7. (Can be made to this point up to 8 hours ahead.
8. Cover chicken and citrus sauce and refrigerate.)
9. Preheat large ridged grill pan or prepare outdoor grill for direct grilling on medium-high.
10. Meanwhile, prepare couscous as label directs.
11. In 4 quart saucepan filled with 1/2 inch water, place a vegetable steamer.
12. Heat to boiling on high.
13. Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes.
14. Turn chicken over and cook 3 to 4 minutes longer or until no longer pink in center.
15. While chicken is cooking on second side, add snap peas to steamer; cook 2 to 3 minutes or until tender-crisp.
16. Fluff couscous and spoon onto large platter; top with chicken and snap peas.
17. Drizzle sauce over all.
18. Garnish with citrus slices.

orange, lemons, basil, olive oil, salt, pepper, skinless, sugar, whole wheat couscous, sugar snap peas, orange

Taken from www.delish.com/recipefinder/basil-orange-chicken-recipe-ghk0510 (may not work)