Serves: 4
Prep Time: 20 minutes (plus optional 2-4-hour marinade)
Cook Time: 25 minutes
Ingredients
For the Chicken
- 1.5–2 lb organic pasture-raised regenerative boneless skinless chicken thighs or breasts
- 2 tbsp olive oil, tallow, or avocado oil
- Zest + juice of 1 lemon
- 2 cloves garlic, minced
- 1 tbsp fresh oregano (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme
- ½ tsp sea salt
- Fresh cracked black pepper
For the Couscous
- 1 c whole wheat or regular couscous
- 1 c chicken bone broth or water
- 1 tbsp olive oil, tallow, or avocado oil
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Pinch of salt
For the Cucumber Salad
- 1 large English cucumber, thinly sliced
- ¼ small red onion, thinly sliced
- 2 tbsp olive oil, or avocado oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill (or mint or parsley)
- Sea salt and black pepper to taste
Instructions
1. Marinate the Chicken (Optional, but Recommended)
- In a large bowl or zip-top bag, mix olive oil, lemon zest + juice, garlic, herbs, salt, and pepper.
- Add chicken and toss to coat.
- Marinate in the fridge for 2-4 hours or up to overnight. For a quick version, let sit at room temp for 20 minutes.
2. Cook the Chicken
- Heat a cast iron skillet or grill over medium-high heat.
- Cook chicken 5-7 minutes per side, depending on thickness, until golden and internal temp reaches 165°F.
- Let rest for 5 minutes before slicing.
3. Make the Couscous
- Bring 1 c chicken broth or water to a boil.
- Stir in couscous, olive oil tallow, or butter, and a pinch of salt.
- Cover and remove from heat.
- Let sit for 5 minutes, then fluff with a fork.
- Stir in parsley and lemon juice.
4. Assemble the Cucumber Salad
- In a small bowl, whisk olive oil or avocado oil, lemon juice, and herbs.
- Toss with cucumber and red onion slices. Season to taste.
To Serve
- Plate sliced lemon herb chicken over a bed of couscous with the cucumber salad on the side.
- Spoon any of the pan juices over the chicken for extra flavor.
Tips From Pasture Provisions
- This is a great use for our boneless chicken thighs, juicy, flavorful, and perfect for marinades.
- Want a low-carb version? Swap couscous for cauliflower rice or a chickpea salad.
- Use extra cucumber salad as a base for lunch bowls or wraps.