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Zesty Lemon Herb Chicken Couscous is a vibrant and delicious dish that brings together an exciting combination of flavors. The bright notes of lemon, the freshness of herbs, and the tender chicken create a delightful meal that is satisfying and nourishing. This recipe showcases how the right ingredients can elevate a simple dish, making it a favorite among family and friends.

Zesty Lemon Herb Chicken Couscous

Brighten up your dinner table this fall with our Zesty Lemon Herb Chicken Couscous! This easy weeknight dinner combines tender chicken marinated in zesty lemon and fresh herbs with fluffy couscous and colorful sautéed veggies. It's a quick, comforting dish that delivers vibrant flavors and nutrition. Perfect for cozy family gatherings or meal prep for the week ahead. Try it tonight and experience a delicious blend that everyone will love. Save this for later!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 cup couscous

1 ¼ cups chicken broth (or vegetable broth for a vegetarian option)

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

2 tablespoons fresh basil, chopped

Zest and juice of 1 large lemon

3 tablespoons olive oil, divided

1 teaspoon honey

Salt and black pepper, to taste

1/2 teaspoon red pepper flakes (optional, for a bit of heat)

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together the juice and zest of the lemon, 2 tablespoons of olive oil, honey, salt, black pepper, and red pepper flakes (if desired). Add the chicken breasts to the marinade, ensuring they are well coated. Let the chicken marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for enhanced flavor.

    Cook the Couscous: In a medium saucepan, bring the chicken broth to a rolling boil. Once boiling, add the couscous, stir briefly, and then cover the pot. Remove it from heat and allow it to sit for approximately 5 minutes, or until all the liquid is absorbed. After sitting, use a fork to fluff the couscous and set it aside.

      Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent (about 3-4 minutes). Next, incorporate the diced zucchini and halved cherry tomatoes. Cook them together for an additional 5 minutes, or until the vegetables soften slightly.

        Cook the Chicken: In a grill pan or another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Remove the chicken from the marinade and place it in the hot pan. Cook the chicken for about 6-7 minutes on each side, or until fully cooked with an internal temperature of 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

          Combine Everything: In a large mixing bowl, combine the cooked couscous with the sautéed vegetables. Gently fold in the freshly chopped parsley and basil. Optionally, drizzle a little more olive oil and adjust the seasoning according to taste.

            Serve: Create a beautiful presentation by arranging a generous serving of the couscous and vegetable mixture on each plate. Top it with slices of the marinated chicken. For an extra touch, you may garnish with additional lemon zest or a sprinkle of fresh herbs.

              Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings