Lemon-Herb Chicken with Couscous

Name: Lemon-Herb Chicken with Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 4 thin cutlets); 2 tablespoon olive oil; 0.5 teaspoon dried oregano; 0.25 teaspoon garlic powder; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 1 lemon (half sliced for serving, half juiced); 1 cup quick-cooking couscous; 1.25 cup chicken broth (hot); 1 cup cherry tomatoes (halved); 1 cucumber (diced); 0.25 red onion (very thinly sliced); 2 tablespoon fresh parsley (chopped)

Pan-seared chicken cutlets seasoned with lemon and Mediterranean herbs, served alongside fluffy quick-cooking couscous and a vibrant cucumber and tomato salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.47/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 pound chicken breast (boneless, skinless, cut into 4 thin cutlets)
2 tablespoon olive oil
0.5 teaspoon dried oregano
0.25 teaspoon garlic powder
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1 lemon (half sliced for serving, half juiced)
1 cup quick-cooking couscous
1.25 cup chicken broth (hot)
1 cup cherry tomatoes (halved)
1 cucumber (diced)
0.25 red onion (very thinly sliced)
2 tablespoon fresh parsley (chopped)

Instructions

Pat chicken cutlets dry. Season both sides with dried oregano, garlic powder, kosher salt, and black pepper.
In a medium bowl, combine quick-cooking couscous with hot chicken broth. Cover and let stand for 5 minutes, or until liquid is absorbed. Fluff with a fork.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Squeeze the juice from half of the lemon over the chicken in the last minute of cooking. Remove chicken from skillet and set aside.
In a small bowl, combine halved cherry tomatoes, diced cucumber, very thinly sliced red onion, and chopped fresh parsley. Drizzle with 1 tablespoon olive oil and season lightly with a pinch of kosher salt. Toss to combine.
Serve the lemon-herb chicken cutlets with the fluffy couscous and fresh cucumber-tomato salad. Garnish with lemon slices, if desired.

Notes

For a bit of extra flavor, add 0.25 cup crumbled feta cheese to the salad. This meal reheats well, making for a healthy lunch option.

Nutrition (per serving)

Calories: 460
Protein: 37.5 g
Carbohydrates: 44.5 g
Fat: 15.1 g
Fiber: 4.8 g
Sodium: 790 mg
Saturated Fat: 3.2 g
Sugar: 5.1 g
Cholesterol: 85 mg