Best 4 Lemon Chicken With Couscous Zucchini Recipes
Tantalize your taste buds with a delightful culinary journey as we explore the vibrant flavors of Lemon Chicken with Couscous and Zucchini. This tantalizing dish bursts with zesty lemon, succulent chicken, fluffy couscous, and crisp zucchini, creating a symphony of flavors that will leave you craving more. Embark on a culinary adventure with three enticing recipes that cater to diverse dietary preferences. Dive into the classic Lemon Chicken with Couscous and Zucchini for a harmonious blend of tangy and savory. Delight in the lighter and healthier Lemon Chicken with Quinoa and Zucchini, perfect for those seeking a gluten-free option. And for a vegetarian twist, indulge in the flavorful Lemon Tofu with Couscous and Zucchini, a delightful meatless alternative. Each recipe offers a unique twist on this delectable dish, ensuring an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED CHICKEN THIGHS WITH ZUCCHINI AND COUSCOUS
Roasting chicken thighs with their skin on helps keep the meat moist, while the pan juices lend lusciousness to the zucchini that roasts alongside. Serve couscous as an alternative to rice or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
- Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.
- Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.
Nutrition Facts : Calories 489 g, Fat 20 g, Fiber 3 g, Protein 38 g
LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD
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
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
MOROCCAN CHICKEN WITH LEMON COUSCOUS
Fragrant, tender chicken with zesty lemon couscous makes a healthy Moroccan meal in minutes
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.
- Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.
- Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.
Nutrition Facts : Calories 344 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.44 milligram of sodium
LEMON CHICKEN WITH FRUITY OLIVE COUSCOUS
A low-fat dish of grilled citrus chicken with fresh salad that can be whipped up for a quick supper
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 11
Steps:
- Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.
- Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.
- Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.
- Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.
Nutrition Facts : Calories 460 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 2.1 milligram of sodium
Tips:
- Mise en Place: Before starting to cook, measure and prepare all your ingredients. This will help you stay organized and prevent any scrambling during the cooking process.
- Marinate the Chicken: Marinating the chicken in a mixture of lemon juice, olive oil, herbs, and spices not only infuses it with flavor but also helps to tenderize it.
- Use a Well-Seasoned Cast Iron Skillet: A well-seasoned cast iron skillet will give the chicken a beautiful sear and help to create a flavorful crust.
- Cook the Chicken Over Medium Heat: Cooking the chicken over medium heat allows it to cook through without burning.
- Don't Overcrowd the Skillet: When searing the chicken, don't overcrowd the skillet. This will prevent the chicken from cooking evenly and will result in steamed chicken rather than seared chicken.
- Use a Thermometer to Check the Internal Temperature: The best way to ensure that the chicken is cooked through is to use a meat thermometer to check the internal temperature. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Make the Couscous While the Chicken Cooks: This will save you time and ensure that both the chicken and couscous are ready at the same time.
- Garnish with Fresh Herbs: Before serving, garnish the dish with fresh herbs such as parsley, cilantro, or basil. This will add a pop of color and freshness to the dish.
Conclusion:
This lemon chicken with couscous and zucchini is a flavorful, healthy, and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the couscous is light and fluffy, and the zucchini is tender and flavorful. This dish is also a great way to get your daily dose of vegetables. Serve it with a side salad or roasted vegetables for a complete meal.
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