Name: Lemon Herb Chicken with Couscous and Cucumber Salad
Prep time: 30 min
Cook time: 11 min
Total time: 46 min
Ingredients: 2 cups chicken broth; 1 teaspoon sea salt, divided; 1 (10 ounce) box couscous; 0.5 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; 0.25 red onion, finely chopped; 0.5 cup crumbled feta cheese; 0.33333334326744 cup chopped pitted Kalamata olives; 0.25 cup chopped Italian parsley

Lemon Herb Chicken with Couscous and Cucumber Salad

4.6

(16)

14 Reviews

3 Photos

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Recipe by Julie Hubert

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

11 mins

Additional Time:

5 mins

Total Time:

46 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ 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
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Directions

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.
Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
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).
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.
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.

Nutrition Facts (per serving)

810	Calories
42g	Fat
68g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 810
% Daily Value *
Total Fat 42g	54%
Saturated Fat 9g	43%
Cholesterol 84mg	28%
Sodium 1567mg	68%
Total Carbohydrate 68g	25%
Dietary Fiber 6g	21%
Total Sugars 7g
Protein 38g
Vitamin C 30mg	151%
Calcium 163mg	13%
Iron 9mg	49%
Potassium 726mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.