Lemon Herb Chicken with Couscous and Refreshing Cucumber Salad: A Flavorful Delight

Craving a light, flavorful, and healthy meal that’s easy to prepare? Look no further! This Lemon Herb Chicken with Couscous and Cucumber Salad is the perfect dish for a weeknight dinner or a weekend gathering. The bright, zesty lemon and fragrant herbs infuse the chicken with incredible flavor, while the fluffy couscous and cool, crisp cucumber salad provide a delightful textural contrast. This recipe is not only delicious but also packed with nutrients, making it a guilt-free indulgence.

## Why You’ll Love This Recipe

* **Flavorful and Fresh:** The combination of lemon, herbs, and fresh vegetables creates a vibrant and refreshing flavor profile that’s perfect for any season.
* **Healthy and Nutritious:** This recipe is packed with lean protein, whole grains, and healthy fats, making it a well-balanced and nutritious meal.
* **Easy to Make:** With simple ingredients and straightforward instructions, this recipe is easy to prepare, even on busy weeknights.
* **Versatile:** You can easily customize this recipe to your liking by adding different herbs, vegetables, or spices.
* **Impressive and Elegant:** This dish is visually appealing and tastes amazing, making it perfect for entertaining guests.

## Ingredients You’ll Need

### For the Lemon Herb Chicken:

* 4 boneless, skinless chicken breasts
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 2 tablespoons lemon juice, freshly squeezed
* 1 tablespoon lemon zest
* 1 tablespoon fresh rosemary, chopped
* 1 tablespoon fresh thyme, chopped
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon chopped fresh parsley, for garnish (optional)

### For the Couscous:

* 1 cup couscous
* 1 1/4 cups chicken broth or water
* 1 tablespoon olive oil
* 1/4 teaspoon salt
* 1/4 cup chopped fresh parsley (optional)
* 1/4 cup chopped fresh mint (optional)

### For the Cucumber Salad:

* 1 large cucumber, peeled, seeded, and thinly sliced
* 1/2 red onion, thinly sliced
* 1/4 cup red wine vinegar
* 2 tablespoons olive oil
* 1 tablespoon fresh dill, chopped
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

## Equipment You’ll Need

* Large bowl
* Small bowl
* Whisk
* Measuring cups and spoons
* Cutting board
* Chef’s knife
* Skillet or grill pan
* Pot with lid

## Step-by-Step Instructions

### Preparing the Lemon Herb Chicken:

1. **Marinate the Chicken:** In a large bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, rosemary, thyme, oregano, salt, and pepper. Add the chicken breasts to the bowl and toss to coat thoroughly. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor. The longer the chicken marinates, the more flavorful it will be.
2. **Cook the Chicken:** Heat a skillet or grill pan over medium-high heat. Remove the chicken breasts from the marinade, letting any excess marinade drip off. Place the chicken in the hot skillet or grill pan and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The cooking time will vary depending on the thickness of the chicken breasts. Use a meat thermometer to ensure the chicken is cooked through and safe to eat.
3. **Rest the Chicken:** Once the chicken is cooked, remove it from the skillet or grill pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

### Preparing the Couscous:

1. **Cook the Couscous:** In a medium pot, bring the chicken broth (or water) and olive oil to a boil. Add the salt. Once boiling, stir in the couscous. Remove from heat, cover the pot, and let it sit for 5 minutes. Do not lift the lid during this time to allow the couscous to fully absorb the liquid.
2. **Fluff the Couscous:** After 5 minutes, remove the lid and fluff the couscous with a fork. This will separate the grains and prevent them from clumping together. If using, stir in the chopped parsley and mint.

### Preparing the Cucumber Salad:

1. **Combine the Ingredients:** In a medium bowl, combine the thinly sliced cucumber, red onion, red wine vinegar, olive oil, dill, salt, and pepper. Toss to coat evenly.
2. **Chill the Salad (Optional):** For the best flavor, chill the cucumber salad in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld together and the salad to become more refreshing.

## Tips and Variations

* **Use Different Herbs:** Feel free to experiment with different herbs, such as basil, chives, or mint, to create your own unique flavor profile.
* **Add Vegetables to the Chicken:** You can add vegetables like bell peppers, zucchini, or onions to the skillet while cooking the chicken for a complete one-pan meal. Consider adding them towards the end of the chicken cooking time to prevent overcooking.
* **Spice it Up:** Add a pinch of red pepper flakes to the marinade for a spicy kick.
* **Make it Gluten-Free:** Use quinoa or rice instead of couscous to make this recipe gluten-free.
* **Add Feta Cheese:** Crumble some feta cheese over the cucumber salad for a salty and tangy flavor.
* **Grill the Chicken:** Grilling the chicken will give it a smoky flavor that pairs perfectly with the lemon and herbs. Ensure the grill is properly heated and oiled before placing the chicken on it.
* **Lemon Butter Sauce:** For an extra layer of flavor, make a lemon butter sauce by melting butter in a saucepan and whisking in lemon juice, garlic, and herbs. Drizzle the sauce over the chicken before serving.
* **Customize the Salad Dressing:** Instead of red wine vinegar, try using white wine vinegar, apple cider vinegar, or even lemon juice in the cucumber salad dressing. Adjust the amount of oil and vinegar to your liking.
* **Add Tomatoes to the Salad:** Cherry tomatoes or diced Roma tomatoes make a great addition to the cucumber salad, adding sweetness and color.
* **Make it Ahead:** The chicken can be marinated ahead of time and stored in the refrigerator for up to 24 hours. The couscous can also be cooked ahead of time and reheated before serving. The cucumber salad is best when made fresh, but it can be prepared a few hours in advance and stored in the refrigerator.

## Serving Suggestions

* Serve the Lemon Herb Chicken with Couscous and Cucumber Salad as a complete meal.
* Garnish with fresh parsley or lemon wedges for a pop of color.
* Serve with a side of grilled asparagus or steamed green beans.
* Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
* For a more substantial meal, add a side of crusty bread or a simple green salad.

## Nutritional Information (Approximate, per serving)

* Calories: 450-550
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 30-40g
* Fiber: 3-5g

*Note: Nutritional information can vary based on specific ingredient brands and portion sizes.*

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen chicken breasts?**

A: Yes, but make sure to thaw them completely before marinating. Thawing them overnight in the refrigerator is the safest and best method. Pat them dry with paper towels before marinating to remove excess moisture.

**Q: Can I use dried herbs instead of fresh herbs?**

A: Yes, but keep in mind that dried herbs are more potent than fresh herbs. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

**Q: How long will the leftovers last?**

A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and couscous separately before serving.

**Q: Can I freeze this recipe?**

A: The chicken can be frozen after cooking. Allow it to cool completely before wrapping it tightly in plastic wrap and then placing it in a freezer bag. The couscous can also be frozen, but it may become slightly mushy upon thawing. The cucumber salad is not recommended for freezing.

**Q: Can I use a different type of vinegar for the salad?**

A: Yes, you can use white wine vinegar, apple cider vinegar, or even lemon juice instead of red wine vinegar. Adjust the amount to your taste.

**Q: What if I don’t have fresh dill?**

A: You can use dried dill, but use about 1 teaspoon for every 1 tablespoon of fresh dill. You can also substitute another herb like parsley or chives.

**Q: Can I add other vegetables to the salad?**

A: Absolutely! Cherry tomatoes, bell peppers, or avocados would be great additions to the cucumber salad.

**Q: How do I prevent the couscous from becoming sticky?**

A: Avoid overcooking the couscous. Follow the package instructions carefully and fluff it with a fork immediately after cooking.

**Q: Can I make this recipe vegan?**

A: To make this recipe vegan, replace the chicken with grilled tofu or tempeh and use vegetable broth instead of chicken broth. Ensure all other ingredients are vegan-friendly.

**Q: Is this recipe suitable for meal prep?**

A: Yes, this recipe is great for meal prep. You can cook the chicken, couscous, and cucumber salad ahead of time and store them separately in the refrigerator. Assemble the meal just before serving.

## Conclusion

This Lemon Herb Chicken with Couscous and Cucumber Salad is a delightful and satisfying meal that’s perfect for any occasion. The combination of bright flavors, fresh ingredients, and easy preparation makes it a winner every time. So, gather your ingredients, follow the simple steps, and enjoy this delicious and healthy dish! Don’t forget to share your creations and variations with us in the comments below. Happy cooking!