Lemon Chicken with Zucchini Couscous

Name: Lemon Chicken with Zucchini Couscous
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: 200 g couscous; 400 ml chicken stock; 2 tbsp olive oil; 4 piece courgettes; 2 piece lemons; 2 piece boneless, skinless chicken breasts

Main Course

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This lemon chicken with zucchini couscous is a light and flavorful dish perfect for a quick weeknight meal. The couscous is infused with lemon juice and tender zucchini, creating a refreshing side. The chicken breasts are pan-fried until golden brown and juicy, then drizzled with more lemon juice for a bright and zesty finish. I love how quickly this comes together, and it's always a hit with my family. It's a great way to enjoy a healthy and delicious meal without spending hours in the kitchen. Feel free to add some fresh herbs like parsley or mint for an extra burst of flavor!

Ingredients (6 ingredients)

200 g couscous
400 ml chicken stock
2 tbsp olive oil
4 piece courgettes
2 piece lemons
2 piece boneless, skinless chicken breasts

Preparation (6 steps)

Prepare the couscous

Pour 400ml chicken stock into a large bowl. Add 200g couscous, cover, and let it sit for 10 minutes until the stock is absorbed and the couscous is fluffy.

Sauté the zucchini

Thermomix® Setting

5 min/Varoma/Speed 1 Varoma

Add 2 tbsp olive oil to the Thermomix bowl. Add 4 courgettes, sliced. Cook for 5 Min./Varoma/Stufe 1 until softened and slightly browned. Transfer the zucchini to the bowl with the couscous.

300

Combine couscous and zucchini

Stir the sautéed zucchini into the couscous. Season with salt and pepper to taste. Squeeze the juice from one lemon half over the couscous and mix well.

Prepare the chicken

Halve 2 boneless, skinless chicken breasts horizontally. Place each piece between two sheets of cling film and use a rolling pin to flatten them to about 1cm thickness. Season with salt and pepper.

Cook the chicken

Heat the remaining oil in a large pan over medium-high heat. Fry the chicken for about 2 minutes on each side, or until cooked through and golden brown. Squeeze the juice from the remaining lemon half over the chicken.