• (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


  1. Combine the lemon zest, minced garlic and chopped thyme in a small bowl and set aside
  2. 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
  3. 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
  4. Salt and pepper both sides of the chicken and set aside until ready to cook
  5. 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)
  6. While the couscous cooks on the stove, heat a pan over medium-high heat with a couple tablespoons of extra-virgin olive oil
  7. 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!)
  8. Turn the chicken after about 4 or 5 minutes of cooking
  9. 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
  10. 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
  11. Fold the fresh herbs into the pea couscous, plate and place the cooked chicken over top for a pretty presentation
  12. Serve, eat and enjoy!