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

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

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.