Lemon-Herb Chicken Skillet with Couscous

A delightful one-pan chicken dish seasoned with bright lemon and savory herbs, served with fluffy couscous and tender green beans.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $2.89/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick
• one-pot
• healthy
• savory

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 1 cup chicken broth
• 1 lemon (large, juiced)
• 1.5 cup quick-cooking couscous
• 1.5 cup green beans (frozen)
• 0.25 cup fresh parsley (chopped)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, dried oregano, garlic powder, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes.
2. Stir in the chicken broth and lemon. Bring to a simmer.
3. Add the quick-cooking couscous and frozen green beans to the skillet. Stir well, then cover and remove from heat. Let stand for 5 minutes, or until the liquid is absorbed and the couscous is tender.
4. Fluff the couscous with a fork and season with remaining 1/4 teaspoon black pepper. Taste and add salt as needed. Garnish with fresh parsley if desired and serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish reheats well for quick lunches.

Nutrition (per serving)

• Calories: 402
• Protein: 37.4 g
• Carbohydrates: 36.8 g
• Fat: 12 g
• Fiber: 4.1 g
• Sodium: 355 mg
• Saturated Fat: 2.2 g
• Sugar: 1.8 g
• Cholesterol: 104 mg