Mediterranean Lemon Garlic Chicken with Couscous & Veggies
Bright, zesty, and packed with Mediterranean flavor—this one-pan dinner is fresh, quick, and perfect for a wholesome weeknight meal.
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Ingredients (Serves 3):
For the Chicken:
• 1 lb boneless, skinless chicken breasts, cut into strips
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Zest + juice of 1 lemon
• 1 tsp dried oregano
• 1/2 tsp cumin
• Salt & pepper to taste
For the Couscous & Veggies:
• 1 cup couscous
• 1 1/4 cups low-sodium chicken broth
• 1 small zucchini, diced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta
• 2 tbsp chopped fresh parsley
• Extra lemon wedges for serving
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Instructions:
1. Marinate the Chicken: In a bowl, toss chicken with olive oil, garlic, lemon zest and juice, oregano, cumin, salt, and pepper. Let sit for 10 minutes.
2. Cook Chicken: Heat a skillet over medium-high heat. Add marinated chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
3. Sauté Veggies: In the same skillet, add a splash of olive oil if needed. Sauté zucchini, onion, and cherry tomatoes for 4–5 minutes until tender and slightly caramelized.
4. Make Couscous: In a small pot, bring chicken broth to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
5. Assemble: Spoon couscous onto plates. Top with sautéed veggies and lemon garlic chicken. Sprinkle with feta and parsley. Serve with lemon wedges.
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