40 minutes
Brighten up your dinner routine with this wholesome, low-fat dish that pairs succulent chicken with a vibrant lemon and courgette-infused couscous – a perfect balance of nutrition and flavor for a family meal.
Couscous
0 oz
Chicken Stock, hot
0.25 fluid ounces
Olive Oil, divided
tablespoons
Courgettes, grated
each
Lemons, 1 halved for juice, 1 cut into wedges for serving
each
Chicken Breasts, boneless and skinless
each
1. Couscous Preparation
Place the couscous into a large bowl. Heat the chicken stock until hot and then pour it over the couscous. Cover the bowl with a lid or a clean cloth and set aside for 10 minutes, allowing the couscous to become fluffy and absorb all the liquid.
2. Courgette Sauté
In a frying pan, warm 1 tablespoon of olive oil over medium heat. Add the grated courgettes and cook until they soften and begin to crisp at the edges. Transfer the cooked courgettes to the bowl with the couscous.
3. Combining Flavors
Season the couscous and courgette mixture with salt and pepper to taste. Squeeze in the juice from one lemon half, and stir all the ingredients together until well combined.
4. Chicken Preparation
Slice each chicken breast horizontally to create thinner cutlets. Place a cutlet between two sheets of cling film. Using a rolling pin, gently pound the chicken to an even thickness.
5. Cooking the Chicken
Season the chicken cutlets on both sides with salt and pepper. Heat the remaining tablespoon of olive oil in a large frying pan over medium-high heat. Add the chicken and cook for approximately 2 minutes on each side, or until the chicken is fully cooked through.
6. Finishing Touch
Squeeze the juice from the remaining lemon half over the cooked chicken cutlets.
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