Elegant Lemon-Thyme Chicken Roulade with Mediterranean Couscous

Ingredients

• 4 pieces chicken breasts, butterflied and pounded thin
• 2 tablespoons fresh thyme leaves, chopped
• 1 tablespoon lemon zest, finely grated
• 4 ounces cream cheese, softened
• 1 cup fresh spinach, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup couscous
• 1 cups chicken broth, low-sodium
• 1 cup cherry tomatoes, halved
• 1 cup kalamata olives, pitted and sliced
• 1 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice, freshly squeezed

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a small bowl, combine cream cheese, chopped thyme, lemon zest, and chopped spinach until well mixed.
3. 03
   Spread the cream cheese mixture evenly over each chicken breast. Roll up each breast tightly and secure with kitchen twine.
4. 04
   In a large oven-safe skillet, heat olive oil over medium-high heat. Season the roulades with salt and pepper, then sear them until golden brown on all sides, about 4 minutes.
5. 05
   Transfer the skillet to the preheated oven and bake the chicken roulades for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
6. 06
   Meanwhile, prepare the couscous by bringing the chicken broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
7. 07
   In a large mixing bowl, combine the cooked couscous with cherry tomatoes, kalamata olives, feta cheese, and chopped parsley. Drizzle with olive oil and lemon juice, then toss gently to combine.
8. 08
   Once the chicken is cooked, remove the twine and slice the roulades into medallions. Arrange on a serving platter alongside the Mediterranean couscous.