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Orange-Soy Glazed Grilled Chicken Breasts with Minty Peas and Orange, Currant, Pine Nut Couscous (Emeril Lagasse) Recipe

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Orange-Soy Glazed Grilled Chicken Breasts with Minty Peas and Orange, Currant, Pine Nut Couscous (Emeril Lagasse)
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Ingredients
27
Count
Nutrition
399
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Set a 1-quart saucepan over medium-high heat and add the orange juice, soy sauce, sugar and orange zest. Bring to a boil, lower heat to a simmer, and cook until liquid is reduced to about 3/4 cup, about 20 minutes. Remove the glaze from the heat, reserve 1/4 cup separately, and then pour the remaining glaze over the chicken breasts in a re-sealable plastic food storage bag. Refrigerate the chicken breasts for 2 hours; remove from the refrigerator and allow to come to room temperature for 30 minutes before grilling.
  2. Remove the chicken from the plastic bag and discard the marinade. Season the chicken on both sides with the salt and pepper and drizzle with the olive oil. Place the chicken, smooth side down, on the grill and cook for 4 minutes, rotate 45 degrees and cook an additional 4 minutes. Turn the chicken over, brush each breast with 1 tablespoon of the reserved glaze, and cook for another 4 minutes on the second side, or until just cooked through. Remove from the heat and serve with Couscous and Minty Peas.
  3. Orange, Currant and Pine Nut Couscous:
  4. Set a 1-quart sauce pan over high heat and add the water, red onions, carrots, currants and orange zest. Bring to a boil and cook for 3 minutes. While the water boils, combine the remaining ingredients except the mint in a medium heat-proof bowl. Pour the water over the couscous in the bowl and wrap with plastic wrap. Allow to steam for 5 minutes, remove the plastic, add the mint and fluff with a fork. Serve while hot.
  5. Yield: about 4 cups
  6. Minty Peas:
  7. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 3 minutes. Add the peas and water and bring to a boil. Reduce the heat to medium-low, cover the saucepan, and simmer until tender, about 4 minutes. Remove from the heat. Add the salt and mint and stir. Serve while hot.
  8. Yield: about 3 cups, 4 to 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 398.5 Kcal (1668 kJ)
Calories from fat 224.4 Kcal
% Daily Value*
Total Fat 24.93g 38%
Cholesterol 31.99mg 11%
Sodium 2999.5mg 125%
Potassium 453.71mg 10%
Total Carbs 34.9g 12%
Sugars 22.28g 89%
Dietary Fiber 3.16g 13%
Protein 10.97g 22%
Vitamin C 42.6mg 71%
Vitamin A 0.5mg 17%
Iron 45.6mg 253%
Calcium 60.4mg 6%
Amount Per 100 g
Calories 125.71 Kcal (526 kJ)
Calories from fat 70.79 Kcal
% Daily Value*
Total Fat 7.87g 38%
Cholesterol 10.09mg 11%
Sodium 946.22mg 125%
Potassium 143.13mg 10%
Total Carbs 11.01g 12%
Sugars 7.03g 89%
Dietary Fiber 1g 13%
Protein 3.46g 22%
Vitamin C 13.4mg 71%
Vitamin A 0.2mg 17%
Iron 14.4mg 253%
Calcium 19.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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