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- 2 boneless, skinless chicken breasts, diced - 1 cup couscous - 2 cups low-sodium chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 medium zucchini, diced - 1 red bell pepper, diced - Fresh parsley, chopped (for garnish) - 1 tablespoon olive oil - Juice and zest of 1 lemon - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste The key to a great One Pot Lemon Herb Chicken Couscous lies in its fresh, bright flavors. First, I use boneless, skinless chicken breasts. These cook quickly and stay juicy. Dicing them makes for easy eating. Then, I add couscous, which absorbs all the tasty broth and spices, creating a fluffy base. Next, I include low-sodium chicken broth to keep the dish rich without too much salt. This broth adds depth to every bite. Moving on to veggies, I love using a mix of onion, garlic, zucchini, and red bell pepper. The onion and garlic create a fragrant base when sautéed. The zucchini and red bell pepper add color and crunch. To finish, I use olive oil for cooking. The lemon juice and zest add zing, making the dish pop. I sprinkle in dried oregano and thyme for earthy notes. Salt and pepper are a must to enhance all the flavors. This combination of fresh ingredients and spices creates a vibrant dish that feels both simple and gourmet. First, I heat olive oil in a large pot over medium heat. Next, I add diced chicken breasts. I season the chicken with salt, pepper, oregano, and thyme. Sauté the chicken for about 5 to 7 minutes. You want it to brown and cook through completely. After the chicken is done, I remove it from the pot and set it aside. In the same pot, I add the diced onion. I cook the onion until it turns translucent, which takes about 3 to 4 minutes. Then, I add minced garlic, diced zucchini, and diced red bell pepper. I cook these for another 3 to 4 minutes. This step helps them soften and blend their flavors. Now, I stir in the chicken broth, lemon juice, and lemon zest. I bring this mixture to a boil. Once boiling, I add the couscous and the cooked chicken back into the pot. I stir everything well, then remove it from heat. I cover the pot and let it sit for 5 minutes. This allows the couscous to absorb all the tasty liquid. After 5 minutes, I fluff the couscous with a fork. I taste it and adjust the seasoning with salt and pepper if needed. This final step ensures it has the perfect taste before serving. To keep the chicken moist, use boneless, skinless chicken breasts. Cut them into small pieces. Sear them in hot olive oil to lock in juices. Don’t overcook; aim for a golden brown color. After cooking, let the couscous rest for five minutes. This allows it to soak up the flavors. Cover the pot tightly to trap steam. Fluff it gently with a fork for a light texture. You can add more herbs or spices to boost flavor. Fresh herbs, like basil or thyme, brighten the dish. A sprinkle of red pepper flakes adds a nice kick. Incorporate other vegetables based on your taste. Try adding carrots or spinach for extra nutrition. You can also toss in peas for a pop of color and sweetness. Pair this dish with a fresh salad or crusty bread. A light vinaigrette can elevate the flavors. For garnishing, sprinkle fresh parsley on top. This adds color and freshness. You might also add lemon slices for a bright touch. A drizzle of olive oil will give it a shiny finish. {{image_2}} You can switch the chicken for shrimp. Shrimp cooks fast and adds a nice taste. Try using chickpeas for a plant-based option. They soak up flavors well and offer a hearty bite. If you prefer chicken, use thighs instead of breasts. Thighs stay juicy and add more flavor. If you need a gluten-free dish, look for gluten-free couscous. Quinoa is a great choice too. It cooks quickly and has a nutty flavor. Be sure to check the broth you use. Some broths have gluten, so read the labels carefully. Want to mix up the flavor? Try adding lime or orange juice. These citrus flavors give a fresh twist. For some heat, toss in red pepper flakes or jalapeños. This will spice things up and make your dish exciting. To store leftovers, let the dish cool first. Place it in an airtight container. This method keeps the flavors fresh. You can store it in the fridge for 3 to 4 days. If you want to keep it longer, consider freezing. To freeze the dish, follow these steps: - Let the One Pot Lemon Herb Chicken Couscous cool completely. - Transfer the dish into freezer-safe containers. - Seal tightly to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. For reheating, use a microwave or stovetop. Add a splash of chicken broth to keep it moist. Heat until warm, and enjoy your meal again! This dish takes about 25 minutes total. You will spend 10 minutes prepping the ingredients. Cooking the chicken and veggies takes about 15 minutes. It’s quick and easy! Yes, you can prep this dish in advance. Cook the chicken, veggies, and couscous. Store them in the fridge for up to two days. When ready to eat, just reheat it on the stove or in the microwave. If you need a substitute, try quinoa or rice. Both are great choices and cook well. You can also use orzo for a different texture. Adjust the cooking time as needed. Yes! You can make this dish vegetarian. Replace the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth. This keeps the dish full of flavor and plant-based. This dish combines simple ingredients for a tasty meal. You start with chicken, couscous, and veggies like zucchini and red bell pepper. Season it well with herbs and spices for flavor. Remember to let the couscous absorb the broth for the best texture. For different tastes, try new proteins or spices. Lastly, proper storage keeps leftovers fresh. Enjoy making and sharing this easy recipe!

One Pot Lemon Herb Chicken Couscous

Looking for a delicious and easy dinner idea? Discover this One Pot Lemon Herb Chicken Couscous recipe! Packed with tender chicken, fresh veggies, and zesty lemon flavor, it's a nourishing meal that comes together in just 25 minutes. Perfect for busy weeknights or a cozy family dinner, this dish is sure to impress. Click through the link to get the full recipe and start cooking your new favorite meal today!
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Ingredients
  

2 boneless, skinless chicken breasts, diced

1 cup couscous

2 cups low-sodium chicken broth

1 medium onion, diced

3 cloves garlic, minced

1 medium zucchini, diced

1 red bell pepper, diced

1 tablespoon olive oil

Juice and zest of 1 lemon

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced chicken breasts and season with salt, pepper, oregano, and thyme. Sauté for about 5-7 minutes until the chicken is browned and cooked through.

    Remove the chicken from the pot and set aside. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes.

      Add the minced garlic, zucchini, and red bell pepper to the pot. Cook for an additional 3-4 minutes until the vegetables start to soften.

        Stir in the chicken broth, lemon juice, and lemon zest. Bring the mixture to a boil.

          Once boiling, add the couscous and cooked chicken back into the pot. Stir well, remove from heat, cover, and let sit for 5 minutes to allow the couscous to absorb the liquid.

            After 5 minutes, fluff the couscous with a fork and adjust seasoning with salt and pepper if needed.

              Serve warm, garnished with fresh chopped parsley for an added burst of flavor.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4