Mediterranean Lemon Chicken with Israeli Couscous and Marinated Olives
This delightful dish combines succulent lemon-infused chicken with the nutty flavor of Israeli couscous, complemented by the tangy and savory notes of marinated olives. It’s a wholesome, flavorful meal that’s perfect for a family dinner or a special occasion.
### Ingredients ###
For the Chicken:
– 4 boneless, skinless chicken breasts
– 3 tablespoons olive oil
– Juice and zest of 2 lemons
– 4 garlic cloves, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
For the Israeli Couscous:
– 1 1/2 cups Israeli couscous
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cups chicken broth
– Salt and pepper to taste
– 1 tablespoon chopped fresh parsley (optional)
For the Marinated Olives:
– 1 cup mixed olives, pitted
– 2 tablespoons olive oil
– Zest of 1 lemon
– 1 teaspoon red pepper flakes
– 2 cloves garlic, thinly sliced
– 1 tablespoon chopped fresh rosemary or thyme
### Instructions ###
1. Marinate the Chicken:
– In a large bowl, mix olive oil, lemon juice and zest, minced garlic, oregano, salt, and pepper.
– Add the chicken breasts, ensuring each piece is well coated with the marinade.
– Cover and refrigerate for at least 30 minutes, allowing the flavors to meld.
2. Prepare the Marinated Olives:
– In a medium bowl, combine olives, olive oil, lemon zest, red pepper flakes, sliced garlic, and chopped rosemary or thyme.
– Mix well and let marinate at room temperature for about 30 minutes.
3. Cook the Israeli Couscous:
– In a medium saucepan, heat olive oil over medium heat.
– Add chopped onion and sauté until translucent, about 5 minutes.
– Stir in the Israeli couscous and toast for 2-3 minutes, until lightly golden.
– Add the chicken broth, bring to a boil, then reduce heat to low and cover.
– Simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender.
– Season with salt and pepper to taste, and stir in chopped parsley if using.
4. Cook the Chicken:
– Heat a large skillet over medium-high heat.
– Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until browned and cooked through (internal temperature of 165°F).
– Remove from heat and let rest for a few minutes before slicing.
5. Bring It All Together:
– Arrange a portion of Israeli couscous on each plate.
– Top with slices of lemon chicken.
– Spoon the marinated olives over the chicken.
– Garnish with additional lemon zest and fresh herbs if desired.
Serve immediately and enjoy the vibrant, savory flavors of this Mediterranean-inspired meal!
The source of the article is from the blog publicsectortravel.org.uk