Pan-Seared Chicken with Lemon-Herb Couscous & Spring Salad
Succulent pan-seared chicken breast paired with light and fluffy couscous infused with fresh lemon and herbs. Served alongside a vibrant salad of mixed spring greens and cherry tomatoes, dressed simply with olive oil, creating a quick, fresh, and satisfying dinner.
Ingredients
- Chicken Breast150 g
- Cherry Tomato50 g
- Olive Oil7.5 ml
- Lemon0.5 unit
- Couscous75 g
- Mixed Greens75 g
- Fresh Parsley5 g
Instructions
- 1Step 1
Step 1: Prepare the couscous: Place couscous in a heatproof bowl. Pour hot water over it (200ml for 150g couscous), add a pinch of salt, a drizzle of olive oil (5ml), and the juice of half a lemon. Cover tightly and let stand for 5 minutes. Fluff with a fork and stir in chopped fresh parsley.
- 2Step 2
Step 2: While couscous is resting, prepare the chicken: Pat chicken breasts dry. Season with salt and pepper. Heat 10ml olive oil in a large non-stick skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side, or until cooked through and golden brown.
- 3Step 3
Step 3: Prepare the salad: In a bowl, combine mixed greens and halved cherry tomatoes. Dress with the remaining 5ml olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.
- 4Step 4
Step 4: Slice the cooked chicken breasts. Serve immediately alongside the lemon-herb couscous and fresh spring salad.
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