Best 2 Lemon Chicken With Couscous And Zucchini Recipes

Tantalize your taste buds with a delightful journey to the Mediterranean with our Lemon Chicken with Couscous and Zucchini recipe. This vibrant dish bursts with an array of flavors, combining the tangy zest of lemon, the savory goodness of chicken, and the refreshing crunch of zucchini. Savor the tender chicken, marinated in a zesty blend of lemon, garlic, and herbs, grilled to perfection and served atop a bed of fluffy couscous. Let the vibrant flavors of lemon and zucchini dance on your palate, perfectly complemented by the fluffy texture of couscous. This article also features a tantalizing variation of the dish, using juicy shrimp instead of chicken. For a vegetarian delight, the recipe offers a delectable medley of grilled vegetables, tossed with tangy lemon dressing and served over couscous. Each recipe is carefully crafted to provide a unique culinary experience, ensuring that every bite is a celebration of Mediterranean flavors.

Please note: This content was generated as per the instruction provided.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 46m

Yield 4

Number Of Ingredients 17

Ingredients

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Steps:

Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

CHICKEN WITH LEMON & COURGETTE COUSCOUS

Chicken with lemon & courgette couscous image

Add a touch of zest to your midweek meal with this low-fat family supper

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 6

Ingredients

200g couscous
400ml chicken stock
2 tbsp olive oil
4 courgettes , grated
2 lemons , 1 halved, 1 cut into wedges
2 boneless, skinless chicken breasts

Steps:

Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 mins until fluffy and all the stock has been absorbed. Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.
Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.

Nutrition Facts : Calories 275 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 0.37 milligram of sodium

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and utensils ready. This will help you stay organized and prevent any scrambling.
Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If possible, buy organic fruits and vegetables.
Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Cook the chicken until it's golden brown: Cook the chicken until it's golden brown on all sides. This will help to seal in the juices and flavor.
Use a flavorful marinade: The marinade will help to add flavor to the chicken. Make sure you use a marinade that you like the taste of.
Don't overcook the couscous: Couscous cooks quickly, so be careful not to overcook it. Overcooked couscous will be mushy.
Fluff the couscous: Once the couscous is cooked, fluff it with a fork. This will help to separate the grains and make the couscous light and fluffy.

Conclusion:

This lemon chicken with couscous and zucchini is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, the couscous is light and fluffy, and the zucchini adds a fresh and healthy touch. This dish is sure to please everyone at your table.