Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup couscous
- 2 cups chicken broth
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by marinating the chicken. In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken and let it sit for at least 30 minutes.
- While the chicken is marinating, bring the chicken broth to a boil in a medium pot. Once boiling, stir in the couscous, remove it from the heat, and cover it for 5 minutes.
- Heat a skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until golden and cooked through. Remove the chicken and let it rest for a few minutes before slicing.
- Fluff the couscous with a fork and mix in the lemon zest. Serve the sliced chicken over the couscous, garnished with fresh parsley.
- Prep Time: 30
- Cook Time: 20