Lemon Herb Chicken with Couscous and Cucumber Salad

Lemon Herb Chicken with Couscous and Cucumber Salad

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Preparation Time
30 mins
Cooking Time
11 mins
Total Time
41 mins
Calories
810 Calories

Recipe Instructions

Step 1
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.
Step 2
Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
Step 3
Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
Step 4
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).
Step 5
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.
Step 6
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.
Lemon Herb Chicken with Couscous and Cucumber Salad
Lemon Herb Chicken with Couscous and Cucumber Salad
Lemon Herb Chicken with Couscous and Cucumber Salad

Ingredients

  • 2 lemons, juiced
  • 1 teaspoon white sugar
  • 1 teaspoon dried oregano
  • 2 cups chicken broth
  • ½ cup crumbled feta cheese
  • 1 tablespoon extra-virgin olive oil
  • ½ cup extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • ¼ red onion, finely chopped
  • 1 pinch sea salt and freshly ground black pepper to taste
  • ¼ cup chopped Italian parsley
  • 1 English cucumber, chopped
  • ⅓ cup chopped pitted Kalamata olives
  • 1 (10 ounce) box couscous
  • 1 teaspoon sea salt, divided
  • 4 (4 ounce) thinly sliced skinless, boneless chicken breasts
  • 2 large vine-ripened tomatoes

Categories

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