Chicken with Charred Lemon Couscous and Green Olives
Ingredients
- 1½ poundschicken breasts
- 3 tablespoonolive oil
- 2lemon
- 4 clovesgarlic
- 1½ cupcouscous
- 2 cupchicken broth
- ¾ cupgreen olives (pitted)
- ½red onion
- ¼ cupfresh parsley
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 garlic cloves.
- 02
Halve 2 lemons.
- 03
Pit 3/4 cup green olives if not already pitted.
- 04
Finely dice 1/2 red onion.
- 05
Chop 1/4 cup fresh parsley.
Method
- 01
Pat chicken breasts dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear for 5–6 minutes per side, until golden and cooked through (an instant-read thermometer should read 165°F). Transfer to a plate.
- 03
In the same skillet, add 1 tablespoon olive oil and 4 minced garlic cloves. Cook for 30 seconds until fragrant.
- 04
Add couscous and stir constantly for 2 minutes to lightly toast.
- 05
Pour in 2 cups chicken broth and bring to a simmer. Cover and remove from heat; let sit for 5 minutes until liquid is absorbed.
- 06
While couscous rests, halve 2 lemons and char them cut-side down in a clean skillet over medium-high heat for 2–3 minutes until deeply browned.
- 07
Fluff couscous with a fork. Stir in 3/4 cup green olives, 1/4 cup finely diced red onion, juice from the charred lemon halves, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt.
- 08
Slice chicken and serve over couscous. Scatter fresh parsley on top and serve with charred lemon halves on the side.
Spice Tips
For a warmer finish, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A dash of smoked paprika adds depth without heat. Fresh mint or dill can substitute for parsley if you prefer a different herb profile.