Lemon-Rosemary Chicken with Herbed Chicken Couscous
I make this chicken & couscous dish every so often. It’s actually very nearly the recipe on the back of the package of Near East Herbed Chicken couscous. There are a few reasons I like this dish: First, it’s very easy to make. Second, it’s very tasty, with bright, fresh flavors. Third, it’s healthy (very little oil is used, and one chicken breast with a serving of couscous is less than 350 calories, combined).
I’ve been making this for awhile–it’s actually one of my dad’s favorites out of all the dishes I make.
Lemon-Rosemary Chicken with Herbed Couscous
- 4 boneless, skinless chicken breasts
- 1/2 cup dried bread crumbs
- 1 teaspoon fresh or dried rosemary, finely chopped
- 2 tablespoons olive oil
- 3 tablespoons white wine
- 1/4 cup + 1 tablespoon lemon juice, divided
- 1 package Near East herbed chicken couscous
1. Bring 1 & 3/4 cups of water to a boil in a small saucepan. When the water comes to a boil, add the couscous, spice sack, 1/2 teaspoon of rosemary, and 1 tablespoon of lemon juice, and cover. Set aside.
2. Pound chicken breasts to 1/4 inch thickness. Sprinkle with salt, pepper, and rosemary. Dredge in dried bread crumbs. Heat olive oil in a large skillet over medium high heat. Add chicken breasts and cook, turning once, until the chicken is browned on all sides and heated through (about 9-11 minutes).
3. Mix white wine and lemon juice together in a small bowl. When chicken is cooked through, carefully add the wine/lemon mixture to the pan. Cook for 1-2 more minutes until liquid is gone.
4. Fluff couscous with a fork and serve with chicken.