YUM.

*****Updated to add the recipe!

Basil Orange Chicken

This recipe is from the May 2010 issue of Good Housekeeping, but I've simplified it a little bit.

1 navel orange
1 lemon
1/4 c. packed fresh basil leaves, chopped
1 T olive oil
salt and pepper
4 skinless, boneless chicken breast halves (you can buy "cutlets" or you can pound regular breasts thin)
1 c. couscous
sugar snap peas

Grate 1 tsp peel each from orange and lemon. Squeeze 1 T orange juice from orange. Combine in bowl with basil, 1 T olive oil, 1/4 tsp each of salt and pepper. Add chicken to mixture, turn to coat.

Preheat grill; prepare couscous; prepare pan to steam snap peas.

Add chicken to hot grill; cook 4 min each side. When you put the chicken on the second side, add the snap peas to the steamer. Fluff the couscous, spoon onto platter, top with chicken and snap peas. Grill slices of remaining lemon and orange for garnish.

Enjoy!