Specials Recipe

Prepare marinade

In a medium bowl whisk together 4 tbs olive oil, 3 tbs fresh lemon juice, 2 tbs orange juice, minced garlic, 1 tbsp honey, chopped rosemary, thyme, 1.5 tsp salt and 1 tsp freshly ground black pepper until combined.

Marinate chicken

Place 4 boneless skinless chicken breasts in a shallow dish or resealable bag. Pour marinade over chicken, turning to coat. Seal and refrigerate for at least 30 minutes and up to 4 hours (30–60 minutes recommended for quick service).

Grill chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade, letting excess drip off. Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and let rest 5 minutes before slicing.

While chicken rests, toss sliced zucchini, red bell pepper strips, red onion wedges and trimmed asparagus with 2 tbs olive oil, 1 tbsp balsamic vinegar, 3/4 tsp salt and 1/2 tsp black pepper in a large bowl until evenly coated.

Heat a large skillet or grill pan over medium-high heat. Add vegetables in a single layer (work in batches if needed). Cook, stirring or turning occasionally, until vegetables are tender and slightly charred, about 6–8 minutes total. Remove from heat and keep warm.

Bring 1.5 cups hot vegetable or chicken stock to a simmer in a small pot. Stir in 1 tbsp butter, 1/2 tsp salt and 1.5 cups dry couscous. Remove from heat, cover tightly and let sit 5 minutes to absorb liquid.

Fluff couscous with a fork. Stir in 2 tbsp chopped fresh parsley and 1 tsp lemon zest. Adjust seasoning to taste and keep warm until plating.

Slice grilled chicken breasts on a bias. Spoon a portion of herbed couscous onto each plate, arrange a handful of charred vegetables beside it, and top with sliced chicken.

Drizzle 1 tbsp extra-virgin olive oil over vegetables and chicken, sprinkle with 1 tbsp chopped fresh parsley. Serve with lemon wedges for squeezing over the chicken.