Name: Spicy Harissa Chicken with Lemon Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 tbsp harissa paste; 0.5 tbsp extra virgin olive oil; 0.25 cup dry couscous; 0.25 cup low-sodium chicken broth; 0.5 whole lemon; 0.5 medium zucchini; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Nutrition

Per serving

458 calories

Protein: 44g; 38% of calories
Carbs: 42g; 36% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 15 min

Slice the chicken breast into bite-sized pieces and toss in a bowl with the harissa paste, sea salt, and black pepper until evenly coated.
Slice the zucchini into half-moons and zest half of the lemon.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the chicken and zucchini to the skillet, sautéing for 8-10 minutes until the chicken is cooked through and the zucchini is tender-crisp.
While the chicken cooks, bring the chicken broth to a boil in a small saucepan.
Stir the dry couscous into the boiling broth, remove from heat, cover with a lid, and let it sit for 5 minutes.
Fluff the couscous with a fork and stir in the lemon zest, a squeeze of lemon juice, and chopped fresh parsley.
Plate the spicy harissa chicken and zucchini over the bed of fluffy lemon couscous and serve immediately.

Nutrition

Ingredients

Instructions

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