Yum! Hubs whipped up this super easy and very delicious meal on a weeknight where I was needing a little TLC. I love the simplicity and bright, warm flavors. And the leftovers were great for days! I sliced up the chicken and ate it cold over the couscous for a refreshing and satisfying work lunch. Highly recommended for a quick and easy weeknight meal.
Lemon Parsley Chicken with Baked Couscous
image and recipe via little spatula
3 chicken breasts
2 cups couscous
2 1/2 cups chicken broth
1 medium garlic cloves, minced
2 lemons, 1 zested
2 Tablespoons parsley, finely chopped
Freshly Ground pepper
2 Tablespoons olive oil
Heat oven to 400 degrees. Season chicken with salt and pepper. Place in heated skillet for 2 minutes per side. Add garlic and saute for an additional minute. Remove from heat. In a medium baking dish, place couscous with chicken broth, olive oil, and salt and pepper to taste; stir to mix. Place chicken breasts on top of couscous mixture. Sprinkle with parsley and zest the lemon over dish. Place in oven for 20 minutes or until chicken is cooked through. Serve with additional lemon wedges.