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Lemon Herb Chicken with Couscous Salad

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Lemon Herb Chicken with Couscous Salad
Ingredients
  • 2 cups chicken broth
  • 1 teaspoon sea salt, divided
  • 1 (10 ounce) box couscous
  • 1/2 cup extra-virgin olive oil
  • 2 lemons, juiced
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon dried oregano
  • 4 (4 ounce) thinly sliced skinless, boneless chicken breasts
  • 1 pinch sea salt and freshly ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon white sugar
  • 2 large vine-ripened tomatoes
  • 1 English cucumber, chopped
  • 1/4 red onion, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/3 cup chopped pitted Kalamata olives
  • 1/4 cup chopped Italian parsley
Instructions
1
Boil chicken broth and 1/2 teaspoon salt in a saucepan, stirring occasionally until it reaches a rolling boil.
2
Add couscous to the boiling chicken broth and salt, stirring gently to combine. Remove from heat and let it sit for 5 minutes, allowing the liquid to be absorbed by the couscous.
3
Uncover the saucepan and use a fork to gently fluff the couscous, breaking up any clumps.
4
In a separate bowl, whisk together 1/2 cup oil, lemon juice, rosemary, oregano, and the remaining 1/2 teaspoon salt to create a dressing.
5
Sprinkle both sides of chicken breasts with salt and pepper, then place them in a shallow dish. Drizzle 1/4 cup of the dressing over the top of the chicken to coat it evenly.
6
Heat 1 tablespoon oil in a large skillet over medium-high heat, then add the chicken breasts and cook until they're golden brown on both sides, about 3 minutes per side.
7
Use an instant-read thermometer to check the internal temperature of the chicken, aiming for at least 165 degrees F (74 degrees C).
8
Transfer the cooked chicken to a large plate.
9
In a separate bowl, mix 3 tablespoons of the dressing with sugar to create a sweet and tangy combination.
10
Add diced tomatoes, cucumber, and red onion to the bowl, tossing gently to combine with the dressing mixture.
11
Season the salad with salt and pepper to taste, then add crumbled feta cheese and toss again.
12
Drizzle the remaining dressing over the couscous, then use your hands or a fork to gently fold in the olives.
13
Divide the couscous among four plates, then top each plate with a slice of chicken breast.
14
Serve the tomato salad on the side, garnished with fresh parsley to add a pop of color and freshness.