Lemon-Herb Mediterranean Chicken

Name: Lemon-Herb Mediterranean Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken thigh (boneless, skinless); 2 tablespoon olive oil; 1 lemon (juiced and zested); 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 2 clove garlic (minced); 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 1 zucchini (cut into 1-inch pieces); 1 red bell pepper (cut into 1-inch pieces); 1 pint cherry tomato; 0.5 red onion (cut into wedges); 1.5 cup couscous (uncooked); 1.5 cup chicken broth

Tender chicken thighs roasted with bright lemon, fragrant Mediterranean herbs, and colorful vegetables, served alongside fluffy couscous for a light yet satisfying meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 5
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.86/serving

Dietary

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

Ingredients

1.5 pound chicken thigh (boneless, skinless)
2 tablespoon olive oil
1 lemon (juiced and zested)
1 teaspoon dried oregano
0.5 teaspoon dried thyme
2 clove garlic (minced)
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
1 zucchini (cut into 1-inch pieces)
1 red bell pepper (cut into 1-inch pieces)
1 pint cherry tomato
0.5 red onion (cut into wedges)
1.5 cup couscous (uncooked)
1.5 cup chicken broth

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the chicken thighs with 1 tablespoon of olive oil, lemon juice and zest, dried oregano, dried thyme, minced garlic, kosher salt, and black pepper. Toss to coat evenly.
Add the zucchini, red bell pepper, cherry tomatoes, and red onion to the same bowl. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat the vegetables.
Spread the chicken and vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.
While the chicken and vegetables are roasting, prepare the couscous. Bring the chicken broth to a boil in a medium saucepan. Add the uncooked couscous, stir, remove from heat, cover, and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
Serve the roasted lemon-herb chicken and vegetables over the fluffy couscous.

Notes

For an extra fresh touch, sprinkle with chopped fresh parsley before serving. You can easily adjust the vegetables based on what's in season or what your family enjoys.

Nutrition (per serving)

Calories: 490
Protein: 38 g
Carbohydrates: 42.5 g
Fat: 19.5 g
Fiber: 6 g
Sodium: 800 mg
Saturated Fat: 4.5 g
Sugar: 5.2 g
Cholesterol: 120 mg