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!