ingredients.
- (1) lemon, juiced & zested
- (2) garlic cloves, minced
- (2-3) fresh thyme sprigs, chopped
- (2) chicken breasts, with skin
- (1) box of plain pearled couscous
- (1) cup of green peas, frozen is a great option here
- fresh chives, chopped
- fresh mint, chopped
- (1) tbsp butter, optional
- salt & pepper
directions.
- Combine the lemon zest, minced garlic and chopped thyme in a small bowl and set aside
- Clean the chicken, remove any bones and carefully pull the skin away on the breast to form a pocket. Just be careful not to remove the skin completely or it will be very difficult to cook
- Carefully lifting the chicken skin, add about a tablespoon of the lemon-garlic mixture into the pocket that you created. You can add more or less as you desire, just be sure to spread evenly under the skin
- Salt and pepper both sides of the chicken and set aside until ready to cook
- Follow the directions on the box of couscous, but switch out the juice of the lemon for it’s equivalent in water (i.e. if the directions call for 2 ½ cups of water and you get ½ cup of juice from the lemon, add 2 cups of water and the ½ cup of juice to the dry couscous)
- While the couscous cooks on the stove, heat a pan over medium-high heat with a couple tablespoons of extra-virgin olive oil
- When the oil is heated, add the chicken breasts, skin side down so a nice crust forms (TIP: In order to ensure a crispy skin, make sure the pan and oil are fairly hot, but if the oil starts to smoke, the pan has gotten too hot – be careful!)
- Turn the chicken after about 4 or 5 minutes of cooking
- While the chicken is finishing cooking through, fluff the cooked couscous and fold in the frozen peas and butter — save the fresh herbs for right before you serve the dish so they don’t get too wilted and stay fresh and bright
- Check the chicken, if you have a food thermometer, the chicken is finished cooking when it’s reached 165°F. If you don’t have a thermometer, you may need to cut into the chicken to make sure it’s cooked through fully
- Fold the fresh herbs into the pea couscous, plate and place the cooked chicken over top for a pretty presentation
- Serve, eat and enjoy!
