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Seared Chicken & Couscous

with Broccoli & Lemon-Yogurt Sauce

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
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step-by-step
instructions
Prepare the ingredients:
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).

Cook the couscous:
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.

Cook the broccoli & finish the couscous:
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.

Coat & cook the chicken:
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.

Make the yogurt sauce:
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.

Plate your dish:
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!

Tips from Home Chefs

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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.

Cook the couscous:
Cook the broccoli & finish the couscous:
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.

Coat & cook the chicken:
Make the yogurt sauce:
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!

Plate your dish: