Citrus Glazed Chicken Bowl Recipe

INGREDIENTS:

To make the chicken:

Marinade:

• 1/4 cup white wine
• 2 minced garlic cloves
• 1 Tbsp. honey
• Juice of 1/4 orange
• 1 chicken breast

Post-marinade:

• 1 Tbsp. neutral oil, such as vegetable
• 1/3 cup honey
• 1/3 cup white wine
• juice of 1/2 lime
• juice of 1/2 orange
• Salt and pepper

And for the rest of the bowl:

• 2 cups prepared couscous
• 4 cups baby arugula
• 2 Tbsp. finest quality olive oil
• 1/2 cup homemade croutons*
• 3 Tbsp. currants
• 2 Tbsp. chopped walnuts

*To make homemade croutons, slice high quality rustic bread into half-inch cubes. Toss with olive oil, salt and dried herbs, then toast in a low oven or toaster oven until crisp.

INSTRUCTIONS:

1. About 90 minutes before you want to eat, combine all marinade ingredients in a container and add the chicken. Refrigerate for at least one hour, turning the chicken halfway through.
2. Next, heat the oil in a skillet. In a small saucepan, heat the honey, wine, lime and orange juice until it comes to a simmer. Keep on low heat.
3. When the oil is hot, cook the chicken for 6-8 minutes per side, until the outside is beautifully browned and the internal temperature reaches 165 degrees Fahrenheit. Turn off the heat and pour the citrus glaze over the chicken, saving a few tablespoons. Allow to rest for 15 minutes before slicing.
4. When you’re ready to build the bowl, toss the arugula with the olive oil and some salt. Split it between two bowls, then add the couscous on top. Add a tablespoon or so of the leftover glaze to the couscous. Slice the chicken into medallions and place over the couscous, then sprinkle with walnuts, currants and croutons. Season with freshly ground black pepper.

Source: PDXFoodLove

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