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Lemon Herb Chicken with Couscous and Cucumber Salad
Lemon Herb Chicken with Couscous and Cucumber Salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Zesty lemon herb couscous and chicken paired with a refreshing tomato cucumber salad topped with salty olives and feta cheese.
Ingredients:
  • 2 cups chicken broth
  • 1 teaspoon sea salt, divided
  • 1 (10 ounce) box couscous
  • 0.5 cup extra-virgin olive oil
  • 2 lemons, juiced
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon dried oregano
  • 4 (4 ounce) thinly sliced skinless, boneless chicken breasts
  • 1 pinch sea salt and freshly ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon white sugar
  • 2 large vine-ripened tomatoes
  • 1 English cucumber, chopped
  • 0.25 red onion, finely chopped
  • 0.5 cup crumbled feta cheese
  • 0.33333334326744 cup chopped pitted Kalamata olives
  • 0.25 cup chopped Italian parsley
Instructions:
  • In a saucepan, bring flavorful chicken broth and a pinch of salt to a lively boil. Stir in fluffy couscous and promptly remove the pan from the heat. Cover and allow the couscous to absorb the delicious broth for approximately 5 minutes. Unveil and delicately fluff with a fork to perfection.
  • Whisk together 1/2 cup oil, lemon juice, rosemary, oregano, and the remaining 1/2 teaspoon salt in a bowl to create the dressing.
  • Season both sides of the chicken breasts with a pinch of salt and pepper. Then, transfer them to a shallow dish and generously drizzle 1/4 cup of dressing on top.
  • In a large skillet over medium-high heat, sizzle chicken in 1 tablespoon of oil until beautifully golden on both sides, about 3 minutes each. Ensure the chicken reaches a safe internal temperature of at least 165°F (74°C). Plate the chicken.
  • Combine 3 tablespoons of dressing with sugar in a large bowl. Toss in tomatoes, cucumber, and red onion until well mixed. Season with salt and pepper, then add feta cheese and toss once more.
  • Drizzle the leftover dressing over the couscous and gently mix in the olives. Divide the couscous evenly among four plates. Slice the chicken breasts and arrange them over the couscous. Serve the tomato salad on the side and garnish the dish with parsley before serving.

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