Lemon-Herb Chicken with Couscous

Name: Lemon-Herb Chicken with Couscous
Total time: 25 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 1 small boneless, skinless chicken breast (about 150 g); 1/2 lemon, zest and juice; 1 teaspoon olive oil; 1/4 teaspoon dried oregano; 1/8 teaspoon salt; Black pepper, to taste; 50 g (about 1/3 cup) couscous; 60 ml (1/4 cup) boiling water; 1 tablespoon chopped fresh parsley

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25 minTotal time

EasyDifficulty

440kcal / serving

Ingredients

For 1 serving

servings

1 small boneless, skinless chicken breast (about 150 g)
1/2 lemon, zest and juice
1 teaspoon olive oil
1/4 teaspoon dried oregano
1/8 teaspoon salt
Black pepper, to taste
50 g (about 1/3 cup) couscous
60 ml (1/4 cup) boiling water
1 tablespoon chopped fresh parsley

Ingredient substitutions

Chicken breast Boneless turkey breast of similar thickness
Couscous An equal dry weight of bulgur, prepared according to its package directions
Fresh parsley Fresh cilantro
Dried oregano Dried thyme

Nutrition per serving

Estimated values for 1 serving, 440 kcal

Protein43 g

Carbohydrates40 g

Fat11 g

Fiber 3 g · Sugar 2 g · Sodium 620 mg

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A bright, savory one-person dinner pairing tender lemon-marinated chicken with fluffy couscous. Fresh parsley and a little olive oil round out the citrusy pan juices.

Main Dish Mediterranean

Steps

In a small bowl, mix the lemon zest and juice, olive oil, oregano, salt, and black pepper. Coat the chicken and let it sit for 10 minutes.
Put the couscous in a heatproof bowl. Pour over the boiling water, cover, and leave for 5 minutes, until the liquid is absorbed. Fluff with a fork and stir in half the parsley.
Warm a skillet over medium heat. Cook the chicken for about 5–7 minutes per side, turning once, until golden outside and opaque throughout. Pour in any remaining marinade during the final minute and let it bubble briefly.
Rest the chicken for 3 minutes, then slice it. Serve over the couscous with the pan juices and remaining parsley.

Tips for Lemon-Herb Chicken with Couscous

A skillet with a heavy base browns the chicken more evenly.
The chicken is ready when its center is opaque and the juices run clear; avoid cutting it repeatedly while it cooks.
For a fuller plate, serve with crisp cucumber or steamed green beans.

Drink pairing

A crisp Sauvignon Blanc
Its fresh citrus character complements the lemon while its lively acidity balances the savory chicken.

0% option: Sparkling water with a lemon slice

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; couscous may need a splash of water to loosen.