Seared Chicken & Couscous

with Broccoli & Lemon-Yogurt Sauce

40 MIN

2 Servings

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From the Test Kitchen

Cool winter weather calls for bright flavors, and tonight’s Mediterranean-inspired chicken dish delivers. We’re serving our juicy chicken on a bed of fluffy couscous, mixed with sautéed broccoli for plenty of nutty sweetness. It all comes together with a drizzle of citrusy yogurt sauce—made by seasoning creamy Greek yogurt with the bright juice and fruity zest of Meyer lemon.

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Nutrition

PER SERVING
Calories

530 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the broccoli into bite-sized florets. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

2 Cook the couscous:

In a large pot, combine the couscous and ¾ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork; season with salt and pepper to taste.

3 Cook the broccoli & finish the couscous:

While the couscous cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly softened. Add ½ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the broccoli has softened and the water has cooked off. Transfer to the pot of cooked couscous; stir to combine and season with salt and pepper to taste. Cover and set aside in a warm place. Wipe out the pan.

4 Coat & cook the chicken:

Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board.

5 Make the yogurt sauce:

While the chicken cooks, in a bowl, combine the yogurt, lemon zest, the juice of 2 lemon wedges, a drizzle of olive oil and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

6 Plate your dish:

Slice the cooked chicken crosswise. Divide the finished couscous between 2 dishes. Top with the sliced chicken. Garnish with the remaining lemon wedges. Serve with the yogurt sauce on the side. Enjoy!