Grilled Sesame Chicken with Orange Carrot Couscous

Prep Time 20 min
Cook Time 10 Min
Servings 4
Difficulty Easy


  • 4 boneless skinless chicken breast halves
  • 1/2 cup sesame vinaigrette plus additional for serving
  • 1 cup couscous
  • 1/4 teaspoon Salt
  • 1 cup R.W. Knudsen Family® Organic Orange Carrot Juice Blend
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Santa Cruz Organic® Pure Lemon Juice
  • 1/2 cup diced red onion
  • 1 cup peeled, seeded and diced cucumber
  • 3 tablespoons fresh basil leaves, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon cardamom
  • 1 teaspoon Salt
  • 1/4 teaspoon pepper


  • Step 1

    PLACE chicken in a medium bowl, and coat completely with vinaigrette. Cover and refrigerate at least two hours or overnight.

  • Step 2

    PLACE couscous in small bowl. Bring salt and orange carrot juice to boil in small saucepan.

  • Step 3

    POUR hot juice over couscous, cover with plastic wrap. Uncover bowl after 5 minutes, use a fork to "fluff" and separate the couscous. Add remaining ingredients and mix well. Adjust seasoning.

  • Step 4

    HEAT grill to medium heat. Remove chicken from marinade, season with salt and pepper. Discard marinade. Grill chicken about 6 minutes per side or until internal temperature reaches 165F. Serve over couscous with drizzle of sesame vinaigrette.