Recipe Tuesday – Daily Tip #57


Lemon Chicken & Couscous

2 lb chicken thighs
1 1/2 tsp lemon zest
2 tsp oregano, divided
4 tsp olive oil, divided
Salt & pepper, to taste
1 lemon, thinly sliced
1 c. couscous
1 1/4 c. chicken broth
2 green onions, diced
1 carrot, peeled & grated


Preheat oven to 425. In a large bowl, mix together lemon zest, 1 tsp oregano, 2 tsp olive oil, salt, and pepper. Place chicken in the bowl and cover with seasonings and oil. Place chicken in a glass baking dish, sprayed with non-stick spray. Place lemon slices on top of chicken and cook until no longer pink, about 20 minutes. While the chicken is cooking, bring chicken broth, green onions, and carrots to a boil. Once boiling, stir in couscous and oregano. Cover, and set aside. Once chicken is done, serve with couscous and your favorite vegetable. We served this with steamed carrots.


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