Baked chicken and couscous combine with ultra-healthy and flavorful ingredients; like lemon, thyme and garlic, in a light-yet-filling meal, that's bursting with summer flavors and textures.
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Nutrition Facts
Lemon and Thyme Chicken with Lemon Couscous Salad
Amount Per Serving (1 g)
Calories 350 Calories from Fat 194
% Daily Value*
Fat 21.6g33%
Saturated Fat 0.6g4%
Cholesterol 47.1mg16%
Sodium 541.4mg24%
Carbohydrates 21.5g7%
Fiber 2.3g10%
Sugar 1.1g1%
Protein 17.8g36%
* Percent Daily Values are based on a 2000 calorie diet.
Lemon and Thyme Chicken with Lemon Couscous Salad
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
 
Baked chicken and couscous combine with ultra-healthy and flavorful ingredients; like lemon, thyme and garlic, in a light-yet-filling meal, that's bursting with satisfying flavors and textures.
Ingredients
  • Lemon and Thyme Chicken:
  • 1 tablespoon extra virgin olive oil
  • 5 garlic cloves minced
  • 1/3 cup chicken broth
  • 1 lemon zested, juiced and then cut into 4 slices
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves + 3 sprigs of fresh thyme
  • 1 lb. boneless skinless chicken tenderloins (or breasts)
  • Sea salt and pepper to taste
  • Couscous Salad:
  • 1 cup whole wheat couscous uncooked
  • 1 cup diced cucumber about 1/2 large cucumber
  • 1 large tomato chopped
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • Lemon vinaigrette- recipe to follow
  • Lemon Vinaigrette:
  • 1/4 cup lemon juice about 2 lemons juiced
  • 2 garlic cloves minced
  • dash of Stevia or sugar or honey
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. Lemon and Thyme Chicken:
  2. Preheat oven to 400 degrees F. and coat a baking dish with cooking spray.
  3. Heat olive oil in a small skillet over medium heat; add minced garlic and cook, stirring, for about 1 minute. Add chicken broth, lemon zest, lemon juice, oregano and thyme leaves to the pan. Stir and cook another minute or two.
  4. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and pepper. Place the chicken in the baking dish with lemon slices and top with sprigs of thyme.
  5. Bake at 400 degrees F. for 15 minutes, flip chicken and bake for another 10 minutes or until the chicken is cooked through. Before serving, drizzle the pan sauce over chicken.

  6. Couscous Salad:
  7. While chicken is baking, cook couscous according to package instructions, omitting salt and butter. Fluff with fork. Place in large bowl; cool about 10 minutes, add remaining ingredients (including the entire recipe of lemon vinaigrette, below) and toss to combine.

  8. Lemon Vinaigrette:
  9. Combine all ingredients in a jar with a tight-fitting lid, and shake to combine. Or combine all ingredients in a small bowl, with a small whisk or fork.
Recipe Notes

Nutritional information only includes lemon and thyme chicken recipe. The couscous salad makes more like 6-8 side servings, so I was not able to accurately account for nutritional information for the entire meal.

Author: Kim Lee
Course: Main

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