Lemon-Olive Chicken Couscous
Lemon-Olive Chicken Couscous
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Couscous
- 2 cups chicken broth
- 1 1/2 cups couscous, uncooked
- 1/2 cup pitted Kalamata olives, halved
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 2 tablespoons olive oil, 2 tablespoons lemon juice, dried oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the chicken evenly. Let marinate for at least 10 minutes while preparing other ingredients.
⏱️ 10 min
- 2
Heat a large skillet or non-stick pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 3
While the chicken is cooking, bring the chicken broth to a boil in a medium saucepan. Once boiling, stir in the couscous. Remove from heat, cover, and let stand for 5 minutes, or until the liquid is absorbed and the couscous is fluffy. Fluff with a fork.
⏱️ 7 min
- 4
In a large bowl, combine the cooked couscous, cooked chicken, halved Kalamata olives, halved cherry tomatoes, diced red onion, chopped fresh parsley, lemon zest, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Gently toss to combine.
⏱️ 5 min
- 5
Taste the couscous mixture and season with additional salt and black pepper as needed. Serve warm or at room temperature.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon-Olive Chicken Couscous
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Couscous
- 2 cups chicken broth
- 1 1/2 cups couscous, uncooked
- 1/2 cup pitted Kalamata olives, halved
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 2 tablespoons olive oil, 2 tablespoons lemon juice, dried oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the chicken evenly. Let marinate for at least 10 minutes while preparing other ingredients.
⏱️ 10 min - 2
Heat a large skillet or non-stick pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.
⏱️ 7 min - 3
While the chicken is cooking, bring the chicken broth to a boil in a medium saucepan. Once boiling, stir in the couscous. Remove from heat, cover, and let stand for 5 minutes, or until the liquid is absorbed and the couscous is fluffy. Fluff with a fork.
⏱️ 7 min - 4
In a large bowl, combine the cooked couscous, cooked chicken, halved Kalamata olives, halved cherry tomatoes, diced red onion, chopped fresh parsley, lemon zest, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Gently toss to combine.
⏱️ 5 min - 5
Taste the couscous mixture and season with additional salt and black pepper as needed. Serve warm or at room temperature.
⏱️ 1 min