LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD image

Number Of Ingredients 16

2 cups chicken broth
1 box (10 ounce) couscous
2 lemons, juiced
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon dried oregano
4 (4 ounce) skinless, boneless chicken breasts, thinly sliced
1 teaspoon (divided) sea salt
1/2 cup extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar, sea salt and freshly ground black pepper to taste
2 large vine-ripened tomatoes
1 English cucumber, chopped
1/4 red onion, finely chopped
1/2 cup feta cheese, crumbled
1/3 cup pitted Kalamata olives, chopped
1/4 cup Italian parsley, chopped

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.