Pan-Seared Lemon Herb Chicken

Tender chicken breasts are pan-seared to perfection and brightened with fresh lemon and herbs, served alongside fluffy couscous and a simple green salad.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.72/serving

Dietary

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

Tags

• quick
• healthy
• fresh
• savory

Ingredients

• 1.5 pound boneless skinless chicken breast
• 4 tablespoon olive oil (for dressing)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 lemon (half sliced, half for juice)
• 2 tablespoon fresh parsley (chopped)
• 1 cup couscous (uncooked)
• 1 cup chicken broth
• 4 cup mixed greens
• 2 tablespoon white wine vinegar

Instructions

1. Pat dry the 1 1/2 pounds boneless skinless chicken breasts. Season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through and golden brown. In the last minute, add 2-3 lemon slices to the pan.
3. While chicken cooks, bring 1 cup chicken broth to a boil in a small saucepan. Remove from heat, stir in 1 cup couscous, cover, and let sit for 5 minutes. Fluff with a fork.
4. In a small bowl, whisk together 2 tablespoons white wine vinegar, 3 tablespoons olive oil, and the juice of half of the lemon. Toss with 4 cups mixed greens to make a simple salad.
5. Remove chicken from pan, drizzle with remaining lemon juice and sprinkle with 2 tablespoons fresh parsley. Serve chicken immediately with couscous and the mixed green salad.

Notes

For a boost of flavor, add 1/4 teaspoon dried oregano or Italian seasoning to the chicken with the salt and pepper.

Nutrition (per serving)

• Calories: 485
• Protein: 52.1 g
• Carbohydrates: 26.5 g
• Fat: 20.5 g
• Fiber: 4.1 g
• Sodium: 750 mg
• Saturated Fat: 3.4 g
• Sugar: 2.5 g
• Cholesterol: 125 mg