Zesty Lemon Chicken with Grated Courgette Couscous

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.