Lemon Parmesan Chicken with Couscous

Lemon Parmesan Chicken with Couscous

A delightful dish that combines juicy chicken breasts with bright lemon flavors and creamy Parmesan, served over fluffy couscous.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

For the chicken

4 pieces boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
to taste Salt and black pepper
1 pieces lemon (juiced and zested) Use fresh lemon for best flavor.
1/2 cup grated Parmesan cheese

For the couscous

1 cup couscous
1 1/4 cups chicken broth
1 tablespoon butter
2 tablespoons chopped parsley For garnish.

Method

Preparation

Season the chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper.
Heat a skillet over medium heat and cook the chicken for 5–6 minutes per side until golden and fully cooked.
Add the lemon juice and zest to the skillet, spooning the juices over the chicken.
Sprinkle Parmesan cheese on top and let it melt slightly.

Cooking Couscous

In a saucepan, bring the chicken broth and butter to a boil.
Remove from heat, stir in the couscous, cover, and let sit for 5 minutes.
Fluff the couscous with a fork.

Serving

Serve the chicken over the couscous and garnish with chopped parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken and couscous for up to 2 months.