Zesty Mediterranean Lemon Chicken with Olive-Tapenade Couscous

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 1 teaspoon lemon zest, finely grated
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 4 pieces chicken breasts, boneless, skinless

• 1 cup couscous
• 1 cups chicken broth, low-sodium
• 1 cup kalamata olives, pitted and chopped
• 2 tablespoons capers, drained
• 1 tablespoon parsley, chopped
• 2 tablespoons olive oil

1. 01
   In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Add the chicken breasts and toss to coat. Allow to marinate for at least 15 minutes.
2. 02
   While the chicken is marinating, bring 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.
3. 03
   In a small bowl, mix together the chopped olives, capers, parsley, and olive oil to create the tapenade.
4. 04
   Gently fold the olive tapenade into the cooked couscous until well combined. Set aside.
5. 05
   Heat a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through.
6. 06
   Once the chicken is cooked, remove from heat and let it rest for a couple of minutes before slicing.
7. 07
   Serve the sliced lemon chicken over a bed of olive-tapenade couscous. Garnish with additional parsley and lemon wedges if desired.