Vibrant Mediterranean Lemon Herb Chicken Skillet with Couscous

Ingredients

• 4 pieces chicken thighs, skinless, boneless
• 1 large lemon, zested and juiced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup chicken broth
• 1 cup couscous, uncooked
• 1 cup cherry tomatoes, halved
• 1 cup fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Season the chicken thighs with salt, pepper, and half of the lemon zest.
2. 02
   Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5-6 minutes on each side until golden brown. Remove and set aside.
3. 03
   In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. 04
   Stir in the dried oregano, thyme, and the remaining lemon zest. Sauté for another 30 seconds.
5. 05
   Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
6. 06
   Return the chicken thighs to the skillet. Reduce the heat to low, cover, and simmer for 10 minutes.
7. 07
   Add the couscous and cherry tomatoes to the skillet, cover again, and cook for an additional 5 minutes.
8. 08
   Turn off the heat, let it sit covered for 5 minutes to allow the couscous to absorb the liquid.
9. 09
   Fluff the couscous with a fork, stir in chopped parsley, and adjust seasoning with salt and pepper if needed.
10. 10
    Serve the chicken and couscous hot, garnished with extra parsley if desired.