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Chicken Paillard with Citrus Salad and Couscous

Photo: Alison Miksch; Styling: Vanessa McNeil Rocchio

Hands-on time 30 mins
Total time 1 hr, 25 mins
Yield

Makes 4 servings

Israeli couscous is also sometimes labeled pearl couscous.

Ingredients

  • 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

How to Make It

  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 400°. 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 400° for 12 to 15 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165°. 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.

Cook's Notes

We tested with Peloponnese All Natural Grande Pearl Shaped Couscous.