Lemon Herb Chicken with Couscous and Cucumber Salad

 Lemon Herb Chicken with Couscous and Cucumber Salad

Ingredients:

For the Lemon Herb Chicken:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp dried thyme (or rosemary)
• ½ tsp salt
• ½ tsp black pepper

For the Couscous:

• 1 cup couscous
• 1¼ cups chicken broth or water
• 1 tbsp olive oil
• ½ tsp salt
• ¼ cup chopped fresh parsley (for garnish)

For the Cucumber Salad:

• 1 cucumber (thinly sliced)
• ½ cup cherry tomatoes (halved)
• ¼ small red onion (thinly sliced)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar (or lemon juice)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh dill or parsley

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Instructions:

1. Marinate & Cook the Chicken:

• In a bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
• Coat the chicken in the marinade and let sit for 15-30 minutes.
• Heat a grill pan or skillet over medium-high heat and cook chicken for 5-6 minutes per side until golden and cooked through (165°F internal temp).
• Let rest for 5 minutes, then slice.

2. Make the Couscous:

• In a saucepan, bring chicken broth (or water), olive oil, and salt to a boil.
• Remove from heat, stir in couscous, cover, and let sit for 5 minutes.
• Fluff with a fork and mix in chopped parsley.

3. Prepare the Cucumber Salad:

• In a bowl, combine cucumber, cherry tomatoes, red onion, olive oil, red wine vinegar, salt, pepper, and fresh herbs.
• Toss well and let sit for 5-10 minutes to absorb flavors.

4. Assemble & Serve:

• Plate the couscous, top with sliced lemon herb chicken, and serve alongside the cucumber salad.
• Garnish with extra herbs and lemon wedges for a fresh touch!

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