Lemon Honey Chicken with Couscous
Bright, zesty, and irresistibly flavorful, this Lemon Honey Chicken with Couscous is a perfect balance of sweet and tangy. Juicy, marinated chicken breasts are infused with the vibrant flavors of fresh lemon juice, garlic, and thyme, then seared to golden perfection in olive oil. Served over fluffy, buttery couscous cooked in savory chicken broth, this dish is elevated with a drizzle of pan sauce made from the caramelized browned bits of the skillet. A sprinkle of fresh parsley adds a pop of color and freshness to the plate. Ready in just 40 minutes, this wholesome recipe is a quick yet elegant option for weeknight dinners or casual entertaining. Whether you're looking for a protein-packed meal or a Mediterranean-inspired delight, this easy lemon chicken recipe with couscous will quickly become a favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 whole lemon
- 3 tablespoons honey
- 4 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon dried thyme
- 1.5 cups chicken broth
- 1 cup couscous
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon butter
Instructions
Zest one lemon and juice both lemons into a small bowl. Set aside.
In a separate bowl, mix 2 tablespoons of olive oil, honey, 2 minced garlic cloves, thyme, lemon zest, and half of the lemon juice. Stir well.
Season the chicken breasts with salt and pepper on both sides. Place the chicken in a resealable plastic bag or shallow dish, then pour the marinade over it. Let it marinate at room temperature for 10 minutes or up to 1 hour in the refrigerator.
While the chicken marinates, prepare the couscous. In a medium saucepan, bring the chicken broth, butter, and a pinch of salt to a boil. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and keep warm.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts, discarding the excess marinade, and cook for 6-7 minutes on each side until browned and cooked through (internal temperature of 165°F/75°C). Remove the chicken from the skillet and let it rest for 5 minutes.
While the chicken rests, reduce the heat to medium-low in the same skillet. Add the remaining minced garlic cloves and sauté for 1 minute. Stir in the remaining lemon juice, scraping up any browned bits from the bottom of the skillet. Adjust seasoning with salt and pepper if needed.
Slice the chicken into thick strips and drizzle with the pan sauce. Serve over a bed of couscous, garnished with fresh parsley.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 55.7 g | ||
| Protein | 229.6 g | 459% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2512 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
