Lemon chicken with couscous & zucchini
Couscous is made from wheat, so it is not suitable for wheat-free diets.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
A similar dish, not a photograph of this recipe. Photo: Ypsilon, CC0. DetailsHere's how.
- 01
Cut the chicken into 2 to 3 cm pieces and toss with 6 ml of the olive oil and the lemon zest and juice.
- 02
Cook in a hot pan for 7 to 8 minutes, turning, until golden and the thickest piece reaches 74°C (165°F). Move to a plate.
- 03
In the same pan, cook the diced zucchini in the remaining oil for 4 minutes.
- 04
Meanwhile, pour about 95 ml of boiling water over the couscous in a bowl, cover for 5 minutes and fluff with a fork.
- 05
Mix the couscous with the zucchini and herbs and serve with the chicken.
Couscous is made from wheat, so it is not suitable for wheat-free diets.
Clear information. Better decisions.
Food safety: Poultry: verify 74°C / 165°F at the thickest point with a food thermometer. FoodSafety.gov temperature guidance.
*Time: 30 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
