Lemony couscous with crumbles of feta cheese and beautiful zucchini ribbons makes for a picture-perfect salad. It is paired with a crispy pesto chicken that is as easy to make as 1,2,3!
Red Onion, chopped
Basil Pesto(ContainsMilk/Lait, Tree Nut/Noix)
Feta Cheese, crumbled(ContainsMilk/Lait)
Salt and Pepper*
Preheat the oven to 450°F (to bake chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Peel, then mince, or grate garlic. Roughly chop parsley. Using a vegetable peeler, peel zucchini(s) lengthwise into long ribbons. Pat chicken dry with paper towel, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden, 2-3 min per side. Remove pan from heat and transfer chicken to a baking sheet. Bake in the middle of the oven until chicken is cooked through, 8-10 min. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, heat a medium pot over medium-high heat. When pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook until onions soften, 2-3 min. Add couscous and garlic. Stir together until couscous is slightly golden, 2-3 min. Add 1 1/3 cups water (dbl for 4 ppl) and 1 tsp salt (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 8-10 min.
Meanwhile, in a large bowl, whisk together half the lemon zest, half the pesto, 1 tbsp lemon juice (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Set aside. When couscous is tender, add zucchini ribbons, parsley and couscous to the large bowl with dressing. Season with salt and pepper. Toss together.
Heat the same pan over low heat. When the pan is hot, add remaining lemon zest and remaining pesto. Cook, stirring together, until pesto is warmed and slightly loose, 1 min.
Thinly slice chicken. Divide chicken and couscous salad between plates. Spoon lemony-pesto sauce over chicken. Sprinkle over feta and squeeze a lemon wedge over salad, if desired.