Lemon Herb Chicken with Couscous and Cucumber Salad recipe

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Ingredients

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ 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
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Nutrition Info

810.2 calories
carbohydrate: 68.4 g
cholesterol: 84.3 mg
fat: 42.2 g
fiber: 5.8 g
protein: 37.8 g
saturatedFat: 8.5 g
servingSize: -
sodium: 1566.8 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.

  3. Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.

  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).

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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

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