Name: Lemony Couscous Pilaf with Chicken and Sautéed Zucchini
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 cup couscous; 1 1/4 cups low-sodium chicken broth; 1/4 tsp kosher salt; 1 tbsp extra-virgin olive oil; 1/2 cup cherry tomatoes, halved; 1/4 cup finely chopped fresh parsley; 2 tbsp finely chopped fresh mint; 1/4 cup finely chopped cucumber; 2 tbsp finely chopped shallot; 1/2 lemon, juiced and zested; Black pepper, to taste; 2 boneless, skinless chicken breasts (about 6 oz each); 1 tbsp olive oil (for chicken); 1/2 tsp paprika; 1/4 tsp garlic powder; 1/4 tsp kosher salt (for chicken); 1/4 tsp black pepper (for chicken); 1 medium zucchini, sliced into half-moons

Lemony Couscous Pilaf with Chicken and Sautéed Zucchini

RusticNoodle9785

Remixed from Quick Wok-Hei Chicken with Lemon-Herb Pan Sauce by RusticNoodle9785()

This fresh and vibrant plate now pairs the original Lemony Couscous Pilaf with juicy, simply-seasoned chicken breasts and a quick sauté of zucchini. The zesty couscous, bursting with herbs and veggies, gets an extra boost of protein from the tender chicken, while sautéed zucchini adds a warm, savory green to round out the meal. With everything coming together in about 35 minutes, you’ll enjoy a satisfying, colorful dinner that’s easy enough for weeknights but lively enough for company. Perfect when you want a balanced meal with a Mediterranean twist!

Ingredients

Instructions

Pat chicken breasts dry. Rub both sides with 1 tbsp olive oil, paprika, garlic powder, 1/4 tsp kosher salt, and 1/4 tsp black pepper.
Heat a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side, or until golden and cooked through (internal temp 165°F). Transfer to a plate and let rest.
In the same skillet, add sliced zucchini and a pinch of salt and pepper. Sauté for 4-5 minutes until just tender and lightly golden. Set aside.
Meanwhile, bring chicken broth and 1/4 tsp salt to a boil in a small saucepan.
Stir in couscous and 1 tbsp olive oil, cover, and remove from heat. Let sit 5 minutes.
While couscous sits, prep cherry tomatoes, parsley, mint, cucumber, and shallot.
Fluff couscous with a fork and transfer to a mixing bowl. Let cool 5 minutes.
Add tomatoes, parsley, mint, cucumber, shallot, lemon zest, and lemon juice to the couscous. Toss gently to combine. Season with black pepper and adjust lemon or salt as needed.
Slice chicken breasts and plate with couscous pilaf and sautéed zucchini on the side. Serve warm or at room temperature.