NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

0.25 cup dry whole wheat couscous

0.5 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 cup chopped zucchini

0.25 cup diced red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Coat the chicken breast evenly with sea salt, black pepper, and the harissa paste.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked to an internal temperature of 165°F.

• 3

  Remove the chicken from the pan to rest, then add the diced red onion and zucchini to the same skillet, sautéing for 3-4 minutes until tender-crisp.

• 4

  In a small pot, bring the chicken broth to a boil, then stir in the dry couscous, cover, and remove from heat to steam for 5 minutes.

• 5

  Fluff the couscous with a fork and stir in the fresh lemon juice, lemon zest, and chopped parsley.

• 6

  Slice the harissa chicken into strips and serve it over the fluffy lemon couscous alongside the sautéed vegetables.