YIELD: 20 SERVINGS 20 boneless, skinless chicken breasts (5 oz. ea.) 4 cups fresh-squeezed Valencia orange juice ¼ cup Dijon mustard ¾ cup olive oil RELISH: 2 lbs. tangerines (Pixies, if available), peeled and wedged 1 red onion, thinly-sliced 2 handfuls fresh mint, thinly-sliced ¼ cup sugar 1 lemon, juiced COUSCOUS: 5 cups Israeli couscous 32 oz. sweet baby peppers ¾ cup extra virgin olive oil, divided 1 cup red pear-shaped tomatoes, cut in half lengthwise 1 cup yellow ...
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