Name: Lemon Herb Chicken with Couscous and Cucumber Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Chicken broth - 2 cups; Sea salt, divided - 1 teaspoon; Couscous - 1 (10 ounce) box; Extra-virgin olive oil - ½ cup; Lemons, juiced - 2; Chopped fresh rosemary leaves - 1 tablespoon; Dried oregano - 1 teaspoon; Thinly sliced skinless, boneless chicken breasts - 4 (4 ounce); Sea salt and freshly ground black pepper to taste - 1 pinch; Extra-virgin olive oil - 1 tablespoon; White sugar - 1 teaspoon; Vine-ripened tomatoes - 2 large; English cucumber, chopped - 1; Red onion, finely chopped - ¼; Crumbled feta cheese - ½ cup; Chopped pitted kalamata olives - ⅓ cup; Chopped Italian parsley - ¼ cup

Lemon Herb Chicken with Couscous and Cucumber Salad

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Herb Chicken with Couscous and Cucumber Salad

1. Chicken broth - 2 cups

2. Sea salt, divided - 1 teaspoon

3. Couscous - 1 (10 ounce) box

4. Extra-virgin olive oil - ½ cup

5. Lemons, juiced - 2

6. Chopped fresh rosemary leaves - 1 tablespoon

7. Dried oregano - 1 teaspoon

8. Thinly sliced skinless, boneless chicken breasts - 4 (4 ounce)

9. Sea salt and freshly ground black pepper to taste - 1 pinch

10. Extra-virgin olive oil - 1 tablespoon

11. White sugar - 1 teaspoon

12. Vine-ripened tomatoes - 2 large

13. English cucumber, chopped - 1

14. Red onion, finely chopped - ¼

15. Crumbled feta cheese - ½ cup

16. Chopped pitted kalamata olives - ⅓ cup

17. Chopped Italian parsley - ¼ cup

How to cook deliciously - Lemon Herb Chicken with Couscous and Cucumber Salad

1. Stage

Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.

2. Stage

Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.

3. Stage

Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.

4. Stage

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5. Stage

Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.

6. Stage

Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.