“Zesty Lemon and Herb Grilled Chicken with Mediterranean Couscous Salad”

Zesty Lemon and Herb Grilled Chicken with Mediterranean Couscous Salad

Hello, food enthusiasts!

Today, I’m thrilled to share a dish that brings a burst of sunshine to any meal: Zesty Lemon and Herb Grilled Chicken paired with a vibrant Mediterranean Couscous Salad. If you’re looking to combine fresh, zesty flavors with a touch of Mediterranean charm, this recipe is just for you.

As a 30-year-old married man who loves to cook in the comfort of my UK home, I often find joy in experimenting with various ingredients and cuisines. This dish, in particular, is one I’ve come to adore, especially as we transition into warmer weather. The grilled chicken, marinated in a delightful mix of lemon juice, garlic, and fresh herbs, is incredibly aromatic and full of flavor. It’s like having a Mediterranean holiday right on your plate!

Marinating the chicken is super easy and gives a deeper, richer flavor. Don’t rush this step! Let the chicken sit in the marinade for at least 30 minutes—trust me, your taste buds will thank you. And while the chicken grills to perfection, you can bring together the couscous salad, which is refreshing, light, and full of delicious textures. The mix of cherry tomatoes, cucumber, and Kalamata olives, combined with the tangy lemon dressing, creates a perfect harmony that complements the chicken beautifully.

Whether you’re cooking for a family dinner or hosting friends for a casual weekend barbecue, this dish is sure to impress. Not only does it taste amazing, but it also looks stunning on the plate. The vibrant colors of the couscous salad paired with the golden grill marks on the chicken make for a meal that’s as pleasing to the eyes as it is to the palate.

So, without further ado, let’s dive into the recipe. Happy cooking, and enjoy every bite!

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 lemons, juiced and zested
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• Salt and pepper, to taste

For the Couscous Salad:

• 1 cup couscous
• 1 1/4 cup chicken broth
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper, to taste

Method

For the Chicken:

1. In a large bowl, combine the lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
2. Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for the best flavor.
3. Preheat your grill to medium-high heat (approximately 200°C or 400°F).
4. Once marinated, place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 74°C (165°F).
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing.

For the Couscous Salad:

1. In a medium pot, bring the chicken broth to a boil over medium-high heat.
2. Remove the pot from the heat and stir in the couscous. Cover and let sit for 5 minutes, or until the liquid is absorbed.
3. Fluff the couscous with a fork and transfer it to a large bowl to cool slightly.
4. Add the cherry tomatoes, red onion, cucumber, Kalamata olives, feta cheese, chopped parsley, and chopped mint to the bowl with the couscous.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper, then pour the dressing over the couscous salad. Toss to combine.

To Serve:

1. Slice the grilled chicken and serve it on a plate alongside a generous portion of the Mediterranean couscous salad.
2. Garnish with additional fresh herbs, if desired.

Enjoy this flavorful and refreshing meal with your loved ones, and don’t forget to share your cooking adventures in the comments below!

Ingredients

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 lemons, juiced and zested
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• Salt and pepper, to taste

For the Couscous Salad:

• 1 cup couscous
• 1 1/4 cup chicken broth
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper, to taste

Method

Method

For the Chicken:

1. In a large bowl, combine the lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
2. Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for the best flavor.
3. Preheat your grill to medium-high heat (approximately 200°C or 400°F).
4. Once marinated, place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 74°C (165°F).
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing.

For the Couscous Salad:

1. In a medium pot, bring the chicken broth to a boil over medium-high heat.
2. Remove the pot from the heat and stir in the couscous. Cover and let sit for 5 minutes, or until the liquid is absorbed.
3. Fluff the couscous with a fork and transfer it to a large bowl to cool slightly.
4. Add the cherry tomatoes, red onion, cucumber, Kalamata olives, feta cheese, chopped parsley, and chopped mint to the bowl with the couscous.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper, then pour the dressing over the couscous salad. Toss to combine.

To Serve:

1. Slice the grilled chicken and serve it on a plate alongside a generous portion of the Mediterranean couscous salad.
2. Garnish with additional fresh herbs, if desired.