Description
This lemon chicken and couscous recipe is a vibrant, fresh, and satisfying dish featuring tender lemon-marinated chicken served over fluffy couscous with roasted vegetables, herbs, feta cheese, and a tangy lemon vinaigrette.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 lemon, zested
- 1 tablespoon olive oil
- 1 cup Israeli couscous
- 2 cups chicken stock or water
- 1 pint cherry tomatoes
- 1 zucchini, chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons olive oil (for vinaigrette)
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- 1 garlic clove, minced
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C).
- Season chicken thighs with salt, pepper, garlic powder, smoked paprika, and lemon zest.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs for 2 to 3 minutes per side until golden brown.
- Transfer the skillet to the oven and roast the chicken for 15 to 20 minutes, until cooked through.
- On a separate baking sheet, place cherry tomatoes and chopped zucchini. Drizzle with olive oil, season with salt and pepper, and roast in the oven for 15 to 20 minutes until tender and slightly caramelized.
- While the chicken and vegetables are cooking, toast the couscous in a saucepan with a splash of olive oil over medium heat for 2 to 3 minutes.
- Add chicken stock or water to the couscous. Bring to a boil, reduce heat, cover, and simmer for 10 minutes or until liquid is absorbed and couscous is tender.
- In a small bowl, whisk together lemon juice, red wine vinegar, minced garlic, honey, 2 tablespoons olive oil, and a pinch of salt and pepper to make the lemon vinaigrette.
- Once couscous is cooked, stir in roasted vegetables, feta cheese, fresh parsley, and dill. Drizzle with the lemon vinaigrette and toss to combine.
- Slice or shred the roasted chicken and serve it on top of the couscous mixture.
Notes
- You can use boneless chicken breasts instead of thighs if preferred.
- This dish is great served warm or at room temperature for a picnic or meal prep.
- Substitute quinoa or orzo for couscous for a variation.
- Add olives or capers for an extra briny bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 560mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
