Lemon Herb Chicken With Couscous And Cucumber Salad

Name: Lemon Herb Chicken With Couscous And Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken broth; 1 teaspoon sea salt, divided; 1 (10 ounce) box couscous; 1/2 cup extra-virgin olive oil; 2 lemons, juiced; 1 tablespoon chopped fresh rosemary leaves; 1 teaspoon dried oregano; 4 (4 ounce) thinly sliced skinless, boneless chicken breasts; 1 pinch sea salt and freshly ground black pepper to taste; 1 tablespoon extra-virgin olive oil; 1 teaspoon white sugar; 2 large vine-ripened tomatoes; 1 English cucumber, chopped; 1/4 red onion, finely chopped; 1/2 cup crumbled feta cheese; 1/3 cup chopped pitted Kalamata olives; 1/4 cup chopped Italian parsley

Servings: persons

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
1/2 cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
1/4 red onion, finely chopped
1/2 cup crumbled feta cheese
1/3 cup chopped pitted Kalamata olives
1/4 cup chopped Italian parsley

1
Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
2
Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
3
Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
4
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5
Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
6
Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups chicken broth, 1 teaspoon sea salt, divided, 1 (10 ounce) box couscous, 1/2 cup extra-virgin olive oil, and more.

Yes, Lemon Herb Chicken With Couscous And Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!