NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Harissa paste

1 tsp Extra virgin olive oil

0.25 cup Dry whole wheat couscous

0.5 cup Water

1 cup Sliced zucchini

1 tbsp Fresh 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

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

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

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through.

• 4

  During the last 2 minutes of cooking, brush the harissa mixture onto the chicken, allowing it to glaze and become fragrant.

• 5

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

• 6

  While the couscous steams, sauté the sliced zucchini in the same skillet used for the chicken until tender-crisp.

• 7

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

• 8

  Slice the chicken and serve it over the fluffy lemon couscous alongside the sautéed zucchini.