Foodie Friday - Rosemary Citrus Chicken & Couscous Italian

For me it's time to lighten up our dinners and try something different. So I pulled out some ingredients I had on hand and pulled together a dinner my husband says is a keeper. This is a great dinner for two for any occasion, but it would make a wonderful candlelight dinner.

ROSEMARY CITRUS CHICKEN WITH COUSCOUS ITALIAN
2 chicken breasts with rib meat attached, skinned
1 T. each butter and EV olive oil
3 cloves garlic, crushed
1 T. freshly grated orange rind
freshly grated rind of one lime
1/4 c. fresh rosemary, minced
1 t. Old Bay seasoning
1/2 t. coarse ground pepper,
1/2 orange cut in half. Section half, membrane removed
1 T. honey 
3 green onions chopped
In a large frying pan place butter and oil. Heat to medium low and add garlic, citrus zest, rosemary and old bay seasoning. Cook for 30 seconds and add skinned chicken breasts and orange sections, turning heat up to medium. Over top drizzle honey and cover pan. After 10 minutes turn chicken over. Do this again every 10 minutes until chicken is done, about 30 minutes or until no longer pink in the center. If you like take the pan juices and pour in blender and puree. Use as sauce for the chicken and sprinkle green onions over all.


COUSCOUS ITALIAN
1 c. couscous
Juice from the other half of the orange and the zested lime plus enough water to equal 1 cup liquid
1 small zucchini, cubed
3/4 c. chopped onion
2 chicken bullion cubes
1 T each butter and EV olive oil
1 t. dried basil
1/2 t. course ground pepper
In a medium pot saute onion and Zucchini in butter and oil. Add liquid and bullion cubes and bring to a boil, making sure the bullion has dissolved. Take off of the burner and add the couscous and basil stirring to mix thoroughly. Cover and let sit for 5 minutes. Fluff with fork and serve with chicken and side salad. So yummy! If you like you can cut back on the oil and butter, but not much. Enjoy!