Lemon Chicken w/ Veggie CousCous

Is there really anything better than lemon + chicken? It’s such an incredible pairing, especially in the summer. We’re always excited to try new lemon chicken recipes but lately, we’ve been fully obsessed with this one — the veggie couscous adds a really fun texture and bright flavor from the dressing.

View this post on Instagram

A post shared by adrianne haskins (@adrianne.haskins)

Print

With ImageWithout Image

Lemon Chicken w/ Veggie CousCous Recipe

Yield: 2

Author: Adriannexo

Cook time: 30 MinTotal time: 30 Min

Ingredients

• 1 cup Israeli couscous
• 1 tbsp lemon pepper seasoning
• 2 chicken breasts
• 2 garlic cloves, whole
• 1 carrot, grated
• 1 head of broccoli, grated - minus the florets (save for another time)
• 1 red onion, diced
• 1 lemon, juiced and the rind finely chopped
• 1 tbsp dijon mustard
• 3 tbsp parmesan, grated
• Dash of salt
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Fresh mint

Instructions

1. Cook the couscous according to package directions — or in a large pot of salted boiling water for about 10 minutes.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the chicken with salt + lemon pepper. Add the chicken to the pan and season the second side with salt and lemon pepper. Toss the whole garlic cloves into the pan as well. Cook for about 5-7 minutes on the first side. Flip and cook for another 4-5 minutes until cooked through. Smash the garlic cloves and rub them on the chicken.
3. To make the dressing — Combine about 1 tablespoon of olive oil, 1 tablespoon of vinegar, 1 tablespoon lemon juice, 1 tablespoon mustard, a pinch of salt, and whisk to combine. Add the veggies (carrot, broccoli, red onion) to the bowl and toss. I like to toss the juiced lemons in with the chicken to get them charred and hot before dicing the rind.
4. Strain the couscous and add to the bowl with the veggies. Add the parmesan and chopped lemon rind.
5. Add a pile of couscous salad to the center of the plate. Top with a chicken breast. Garnish with a bit of torn mint leaves, extra parmesan, and a lemon wedge.

Recommended Products:

My Favorite Fry Pan

The Best Olive Oil

My Favorite Knife Set

Nutrition Facts

Calories

573.99

Fat (grams)

21.85

Sat. Fat (grams)

4.59

Carbs (grams)

47.12

Fiber (grams)

10.16

Net carbs

36.96

Sugar (grams)

6.74

Protein (grams)

49.51

Sodium (milligrams)

1945.59

Cholesterol (grams)

108.45

Did you make this recipe?

Tag @adriannnexo on instagram and hashtag it #adriannexo

Recipe adapted from Yummly