Lemon Garlic Chicken with Couscous and Zucchini

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 150 g chicken breast

• 60 g couscous

• 1/2 zucchini

• 1/2 red bell pepper

• 60 g greek yogurt

• 1/2 lemon

• 1 clove of garlic

• 6 fresh mints

• 1 tbsp olive oil

• 1/2 tsp paprika

• 1/2 tsp cumin

• 1/2 tsp salt

• 1/4 tsp black pepper

Tools you'll need

Instructions

1. 1

   Cut the chicken breast into 2 cm cubes. Season with salt, black pepper, paprika, and cumin. Mince the garlic. Slice the zucchini into 1 cm half-moons and the red bell pepper into thin strips.

   ~10 min
2. 2

   Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken cubes and cook until browned on all sides and cooked through, about 6-8 minutes. Remove chicken to a plate and set aside.

   ~8 min
3. 3

   In the same skillet, add the zucchini and red bell pepper. Sauté until tender-crisp, about 4-5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Return the chicken to the skillet and toss to combine. Turn off the heat.

   ~6 min
4. 4

   While step 3 cooks

   While the vegetables cook, bring 125 ml water to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.

   ~5 min
5. 5

   In a small bowl, mix the greek yogurt with the juice of half a lemon and a pinch of salt. Chop the fresh mint leaves and stir most of them into the yogurt, reserving a few for garnish.

   ~2 min
6. 6

   Serve the chicken and vegetables over the couscous. Top with the mint yogurt and garnish with the remaining mint leaves.

   ~2 min