Skillet Lemon Chicken with Zucchini & Parmesan Couscous

By á-7737

Calories 530kcal, Fat 27.0g, Proteins 35.0g, Carbs 37.0g

Ingredients

• 4 boneless, skinless chicken breasts
• garlic 2 large cloves)
• 1 lb zucchini
• 1 lemon
• 1/4 cup Parmesan
• 3/4 cup (6 oz) couscous
• kosher salt
• ground pepper
• olive oil
• 2 Tbsp butter

Details

Adapted from dinnerly.com

Preparation

Step 1

1. Prep ingredients
Pat chicken dry, then pound to an even ½-inch thickness, if necessary. Peel and finely chop 2 teaspoons garlic. Trim ends from zucchini, then halve lengthwise, and slice into ¼-inch half-moons. Finely grate ¾ teaspoon lemon zest, then squeeze 1 tablespoon juice. Cut remaining lemon into wedges. Finely grate Parmesan.

2. Cook couscous
In a medium saucepan, heat 1 tablespoon oil over medium. Add lemon zest and 1 teaspoon of the garlic. Cook until fragrant, about 30 seconds. Add 1 cup water and ½ teaspoon salt. Cover and bring to a boil. Add couscous. Cover and remove from heat. Let stand until ready to serve.

3. Brown chicken
Season chicken all over with 1 teaspoon salt and few grinds pepper. Heat 2 tablespoons oil in large skillet over medium-high. Add chicken. Cook until lightly browned on both sides, 2–3 minutes per side. Transfer to a plate.

4. Sauté zucchini
Heat 1½ tablespoons oil in same skillet over medium-high. Add zucchini and a pinch each salt and pepper. Cook, stirring occasionally, until zucchini is soft and browned in spots, about 4 minutes. Add remaining 1 teaspoon garlic, then cook until fragrant, about 30 seconds. Add lemon juice and 2 tablespoons butter to skillet.

5. Finish & serve
Return chicken to skillet. Cook until the chicken is warm and butter is melted, about 1 minute. Season to taste with salt and pepper. Fluff couscous with a fork, then add ⅔ of the Parmesan in large pinches, stirring with a fork to combine. Serve couscous with chicken and zucchini on top or alongside. Garnish with remaining Parmesan and lemon wedges. Enjoy!

6. Take it to the next level
Turn the zucchini into a veggie medley with sliced carrots, sweet corn, broccoli, even cauliflower—whatever your heart desires. Just add a bit more oil/butter/seasoning!