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How to Make Lemon Herb Chicken with Couscous and Cucumber Salad - A Step-by-Step Guide

Looking for a fresh and flavorful dish that's perfect for a summer dinner? This Lemon Herb Chicken with Couscous and Cucumber Salad recipe is just what you need. The combination of tender, juicy chicken marinated in a zesty lemon herb marinade, served alongside fluffy couscous and a refreshing cucumber salad is sure to delight your taste buds.

The star of this dish is the succulent chicken, marinated in a mixture of fresh lemon juice, garlic, and a medley of herbs including thyme, ore...

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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
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon white sugar
  • 2 large vine-ripened tomatoes, chopped
  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Servings: 4

  • Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from the heat, cover, and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
  • Meanwhile, whisk 1/2 cup oil, lemon juice, rosemary, oregano, and remaining 1/2 teaspoon salt together in a bowl to make the dressing.
  • Season chicken breasts on both sides with salt and pepper. Place into a shallow dish and drizzle 1/4 cup dressing over top.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a large plate.
  • Mix 3 tablespoons dressing with sugar in a large bowl. 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 four plates. Slice chicken breasts and place over couscous. Serve tomato salad on the side. Garnish the dish with parsley.

    • Nutrition

    810 cal.

    • Total Fat: 42g
    • Saturated Fat: 9g
    • Cholesterol: 84mg
    • Sodium: 1567mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 38g
    • Vitamin C: 30mg
    • Calcium: 163mg
    • Iron: 9mg
    • Potassium: 726mg

    Categories

    Chicken recipes
    Couscous recipes
    Salad recipes
    Lemon recipes
    Herb recipes