Italian Chicken with Tomato Basil and Lemon Couscous
|Chicken breast||1 , split in half|
|Olive oil||5 Tablespoon, divided|
|Lemon juice||1 Tablespoon (Plus Zest Of Lemon)|
|Italian seasoning||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Couscous||1 Cup (16 tbs)|
|Tomatoes||2 , sliced and cut into quarters|
|Basil||1 Tablespoon, garnish (More For Garnish)|
Preheat oven to 375 degrees.
In a bowl whisk together 3 tablespoons of olive oil, with lemon juice and Italian seasoning. Split one chicken breast in half, horizontally and place it in a resalable bag along with the marinade. Allow for the chicken to marinate for 10 minutes.
Following the marinating time heat up an oven safe pan to a high heat and drizzle 2 tablespoons of olive oil on the pan and sear chicken breast on first side for about 4 minutes or until browned. Flip chicken breast and place in the oven for 20 minutes or until the chicken reaches an internal temperature of 165 degrees.
When chicken breast is almost complete start the couscous by putting a pot on a high heat and boil the water with the zest of 1 lemon. Once the water and zest mixture reach a boiling point stir in couscous and cover, then remove from heat for 4 minutes.
After couscous has cooked fluff with a fork and toss in the tomatoes and basil. Plate up the couscous and chicken, then garnish with basil. Serve and Enjoy!