Photo by joe boshra on Unsplash
Lemon Herb Chicken with Fluffy Couscous
Oven-roasted chicken breast with lemon, olive oil, and herbs, served with fluffy couscous soaked in vegetable stock and lemon.
- 150 g chicken breast
- 75 g couscous
- 150 ml vegetable stock
- ½ medium lemon
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp garlic powder
- 10 g parsley
- 100 g cherry tomatoes
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Place the chicken breast in a small ovenproof dish. Drizzle with half the olive oil, squeeze over half the lemon juice, and sprinkle with oregano, thyme, garlic powder, salt, and pepper. Rub to coat.
- Step 3
Roast the chicken for 20-25 minutes, or until cooked through and golden.
- Step 4
While the chicken is roasting, place the couscous in a heatproof bowl. Pour over the hot vegetable stock and the remaining lemon juice. Cover and let stand for 5 minutes, or until the liquid is absorbed.
- Step 5
Fluff the couscous with a fork. Stir in the remaining olive oil and chopped parsley.
- Step 6
Halve the cherry tomatoes.
- Step 7
Once the chicken is cooked, let it rest for a few minutes. Slice the chicken.
- Step 8
Serve the sliced chicken alongside the fluffy couscous, with the cherry tomatoes scattered over.
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