Lemon Garlic Chicken with Couscous, Cucumber, Tomatoes, and Feta

Ingredients

• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp lemon zest
• 1/3 cup fresh lemon juice
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 1/2 cups chicken broth (for couscous)
• 1 1/2 cups couscous
• 2 tbsp chopped fresh parsley
• 1 cup diced cucumber
• 1 cup diced tomatoes
• 1/2 cup crumbled feta
• 1 1/2 lb boneless, skinless chicken breasts

Instructions

1. Slice the chicken breasts horizontally to make thinner cutlets (about 1/2-inch thick). Pat dry, then season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.
2. In a large skillet over medium-high heat, warm 2 tbsp olive oil. Cook chicken in batches if needed until browned and cooked through, 4–6 minutes per side. Transfer to a plate.
3. In the same skillet, reduce heat to medium. Add butter, then stir in minced garlic and lemon zest for 30–60 seconds until fragrant.
4. Add lemon juice, 1/2 cup chicken broth, oregano, and red pepper flakes. Simmer 2–3 minutes, scraping up browned bits.
5. Return chicken (and any juices) to the skillet. Spoon sauce over chicken and simmer 2–3 minutes to reheat and coat.
6. While chicken simmers, prepare couscous: bring 1 1/2 cups chicken broth to a boil. Stir in couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork and stir in chopped parsley.
7. To serve, mound couscous on plates. Slice chicken and spoon lemon-garlic sauce over the top. Add cucumber and tomatoes on the side, then crumble feta over everything.