Lemon Herb Couscous Chicken

• servings: 4 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

2 boneless, skinless chicken breasts

3 tablespoons olive oil (divided)

Zest of 1 lemon

Juice of 1 lemon

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

1 cup couscous

1 ½ cups chicken broth (or vegetable broth)

¼ cup fresh parsley, chopped

Lemon wedges

Directions

Marinate the Chicken

In a medium bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, garlic, oregano, thyme, cumin, salt, and pepper. Add chicken breasts and coat evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours).

Cook the Couscous

Bring chicken broth to a boil in a saucepan. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.

Cook the Chicken

Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Cook chicken 5–7 minutes per side, until golden brown and internal temperature reaches 165°F.

Rest and Slice

Transfer chicken to a cutting board and let rest for 5 minutes. Slice into strips.

Combine and Serve

Mix couscous with any remaining marinade (optional). Stir in parsley. Serve sliced chicken over couscous and garnish with lemon wedges.

Nutrition

• Calories: 420 kcal
• Total Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 85 mg
• Sodium: 480 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 32 g