Lemon Herb Chicken with Couscous and Cucumber Salad recipe

Name: Lemon Herb Chicken with Couscous and Cucumber Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 lemons, juiced; 1 teaspoon white sugar; 1 teaspoon dried oregano; 2 cups chicken broth; 1 tablespoon extra-virgin olive oil; 1 tablespoon chopped fresh rosemary leaves; 1 pinch sea salt and freshly ground black pepper to taste; 1 English cucumber, chopped; 1 (10 ounce) box couscous; 1 teaspoon sea salt, divided; 4 (4 ounce) thinly sliced skinless, boneless chicken breasts; 2 large vine-ripened tomatoes; 0.5 cup extra-virgin olive oil; 0.5 cup crumbled feta cheese; 0.25 cup chopped Italian parsley; 0.25 red onion, finely chopped; 0.33333334326744 cup chopped pitted Kalamata olives

Recipe Instructions

Step 1

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

Step 2

Meanwhile, whisk 1/2 cup oil, lemon juice, rosemary, oregano, and remaining 1/2 teaspoon salt together in a bowl to make the dressing.

Step 3

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

Step 4

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

Step 5

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

Step 6

Drizzle remaining dressing over couscous and fold in olives. Divide couscous among four plates. Slice chicken breasts and place over couscous. Serve tomato salad on the side. Garnish the dish with parsley.