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Grilled Lemonade Chicken Bowls.

Bright, lemony marinated grilled chicken served over couscous with grilled vegetables and feta.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts or thighs (or a mix)
  • 1 cup Florida’s Natural® Lemonade
  • 1/3 cup olive oil
  • 3 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • kosher salt to taste
  • black pepper to taste
  • 3 cups cooked couscous
  • 2 cups broccoli florets
  • 2 bell peppers sliced
  • 1/3 cup crumbled feta cheese
  • pickled onions for topping

Instructions

  • In a large bowl, whisk together 1 cup lemonade, 1/3 cup olive oil, minced garlic, 1 tablespoon Dijon, and a generous pinch of kosher salt and black pepper.
  • Add the chicken to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
  • While the chicken marinates, cook 3 cups couscous according to package directions; set aside.
  • Preheat the grill or grill pan to high heat. Toss broccoli florets and sliced bell peppers with a little olive oil and season with salt and pepper.
  • Use tongs to lift the chicken from the marinade, letting excess drip off, and place directly on the grill. Grill 5–6 minutes per side, until an instant-read thermometer registers 165°F (74°C).
  • Grill the vegetables alongside the chicken, turning occasionally, until tender and lightly charred, about 6–10 minutes total.
  • Pour the remaining marinade through a strainer into a saucepan. Bring to a boil over medium heat, then reduce heat and simmer until reduced by half.
  • Remove chicken from the grill and let rest 5–10 minutes. Slice the chicken.
  • Toss the grilled vegetables with the cooked couscous and fold in the crumbled feta and any herbs or microgreens if using.
  • Arrange couscous and vegetables in bowls, top with sliced chicken and pickled onions, then drizzle the warm reduced marinade over the bowls. Serve immediately.

Equipment

  • Large Bowl
  • Grill or Grill Pan
  • Saucepan
  • Tongs
  • Strainer
  • Cutting Board
  • Knife

Notes

  • Marinate at least 30 minutes for best flavor.
  • You can use either chicken breasts or thighs.
  • Simmer marinade until it reduces and thickens slightly.
  • Cook couscous according to package instructions.