Lemon-Thyme Chicken with Roasted Broccoli

Pan-seared boneless chicken breasts infused with lemon and thyme, served alongside tender roasted broccoli and fluffy instant couscous for a balanced and quick meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.44/serving

Dietary

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

Tags

• sauté
• roast
• quick
• healthy
• savory
• fresh

Ingredients

• 10 ounce chicken breast (boneless, skinless, pounded to 1/2-inch thickness)
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 lemon (1/2 sliced, 1/2 juiced)
• 1 head broccoli (cut into florets)
• 1 cup instant couscous
• 1 cup boiling water (boiling)

Instructions

1. Preheat oven to 400°F (200°C). Toss broccoli florets with 1 teaspoon of olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper on a baking sheet. Roast for 15-18 minutes until tender-crisp.
2. While broccoli roasts, season chicken breast with the remaining kosher salt, black pepper, and dried thyme. Heat remaining olive oil in a large skillet over medium-high heat.
3. Add chicken breast to the hot skillet and cook for 5-7 minutes per side, or until cooked through and golden brown. Squeeze fresh lemon juice over the cooked chicken and top with lemon slices.
4. Meanwhile, prepare instant couscous: place 1 cup of instant couscous in a heatproof bowl. Pour 1 cup of boiling water over it, stir, cover, and let stand for 5 minutes. Fluff with a fork.
5. Serve the lemon-thyme chicken with roasted broccoli and instant couscous.

Notes

Pounding the chicken to an even thickness helps it cook quickly and evenly.

Nutrition (per serving)

• Calories: 420
• Protein: 44.5 g
• Carbohydrates: 33.1 g
• Fat: 13.5 g
• Fiber: 8 g
• Sodium: 760 mg
• Saturated Fat: 2.5 g
• Sugar: 4.1 g
• Cholesterol: 95 mg