Lemon-Herb Chicken with Couscous and Zucchini

Ingredients

For 4 servings

• chicken breast20 oz
• couscous1 cup
• zucchini2 piece
• cherry tomatoes2 cup
• lemon2 piece
• garlic4 clove
• olive oil4 tbsp
• feta cheese2½ oz
• dried oregano2 tsp
• fresh parsley4 sprig
• salt1 tsp
• black pepper½ tsp

You'll need

skillet · pot · bowl

Method

1. 1

   Toss chicken with half the oil, oregano, salt, pepper, and juice of half the lemon. Rest 5 minutes.

   5 min · prep

2. 2

   Cook couscous per package. Fluff with a fork.

   8 min · boil

3. 3

   Heat remaining oil in a skillet over medium-high. Sear chicken 5 minutes per side until 165 F. Rest.

   10 min · saute

4. 4

   In the same skillet, add halved zucchini and tomatoes. Saute 4 minutes until blistered.

   4 min · saute

5. 5

   Add minced garlic, cook 30 seconds. Squeeze remaining lemon.

   1 min · saute

6. 6

   Slice chicken. Plate over couscous with vegetables. Top with feta and parsley.

   3 min