Lemon-Herb Chicken with Charred Zucchini Couscous
Ingredients
- 1½ poundschicken breast
- 1½ cupscouscous
- 2 cupschicken broth
- 2 mediumzucchini
- 2lemon
- ·fresh parsley
- ·fresh dill
- 3 clovesgarlic
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Dice 2 medium zucchini into 1/2-inch pieces.
- 03
Juice 2 lemons and chop fresh parsley and dill (roughly 2 tablespoons each).
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides. Once oil shimmers, add chicken and cook 6–7 minutes per side until golden and an instant-read thermometer reads 165°F. Transfer to a plate.
- 02
Add remaining 1 1/2 tablespoons oil to the same skillet over medium-high heat. Add diced zucchini, season with salt and pepper, and cook 4–5 minutes, stirring occasionally, until lightly charred and tender. Transfer to a bowl.
- 03
Pour chicken broth into the skillet and bring to a boil. Stir in couscous, then remove from heat. Cover tightly and let sit 5 minutes until liquid is absorbed.
- 04
Fluff couscous with a fork. Stir in the charred zucchini, minced garlic, juice of 2 lemons, and most of the parsley and dill, reserving some for garnish. Season to taste with salt and pepper.
- 05
Slice the rested chicken and divide among serving bowls. Top with the zucchini couscous, garnish with remaining fresh herbs and lemon wedges on the side.
Spice Tips
For a warm note, add 1/4 teaspoon red pepper flakes to the couscous. A pinch of smoked paprika deepens the flavor. For extra brightness, stir in a dash of fresh lemon zest just before serving.
Chicken can be pounded to an even 3/4-inch thickness for faster cooking. If dill is unavailable, use extra parsley or substitute with fresh mint.