NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

0.5 tbsp extra virgin olive oil

0.25 cup dry whole wheat couscous

0.5 cup low-sodium chicken broth

1 cup zucchini

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the harissa paste and half of the lemon juice.

• 2

  Season the chicken breast with sea salt and black pepper, then coat thoroughly with the harissa mixture.

• 3

  Bring the chicken broth to a boil in a small saucepan, stir in the couscous, cover, and remove from heat to steam for 5 minutes.

• 4

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked and slightly charred.

• 5

  Remove chicken and in the same pan, sauté the zucchini and garlic for 3-4 minutes until tender-crisp.

• 6

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

• 7

  Slice the chicken and serve over the lemon couscous with the sautéed zucchini on the side.