Lemon-Garlic Chicken and Broccoli
with couscous

Name: Lemon-Garlic Chicken and Broccoli
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3/4 cup Stock, any type (sub water); 1/2 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous, uncooked; 1 lb Broccoli florets; 1 Tbsp Oil, cooking; 2 Tbsp Water; 3 lbs Chicken tenderloins (sub chicken breast sliced into strips); 2 Tbsp + 2 tsp Lemon juice; 4 Tbsp Oil, olive; 2 tsp Thyme, dried; 2 tsp Salt; 1/2 tsp Black pepper; 4 cloves Garlic, chopped; 2 Tbsp Parsley, fresh, chopped; 2 Tbsp Oil, cooking; 1 cup Stock, any type; 4 Tbsp Butter

Active: 50 Total: 50

Original GF Paleo Vegetarian

A lemony marinade and a quick pan sauce both help build layers of flavor in this meal, which was last featured in 2022.
Smarts: Use this meal as a template to customize with your favorite proteins or vegetables. These flavors would work just as well with pork chops or tofu and served with your favorite green vegetable on the side.

Ingredients

Metric

Servings:

Couscous:

Stock, any type - 3/4 cup (sub water)
Salt - 1/2 tsp
Butter - 2 Tbsp
Couscous, uncooked - 3/4 cup

Pan-Seared Broccoli:

Broccoli florets - 1 lb
Oil, cooking - 1 Tbsp
Water - 2 Tbsp

Lemon-Garlic Chicken (for 2 nights):

Chicken tenderloins - 3 lbs (sub chicken breast sliced into strips)
Lemon juice - 2 Tbsp + 2 tsp
Oil, olive - 4 Tbsp
Thyme, dried - 2 tsp
Salt - 2 tsp
Black pepper - 1/2 tsp
Garlic - 4 cloves , chopped
Parsley, fresh - 2 Tbsp , chopped
Oil, cooking - 2 Tbsp
Stock, any type - 1 cup
Butter - 4 Tbsp

Prep

Chicken - (This makes enough for 2 nights.) Combine chicken with first portion of lemon juice, olive oil, thyme, salt (portion for chicken), and pepper. Tenderize with a fork. Marinate for 20 minutes.
Make couscous - Combine stock, salt, and butter (portions for couscous) in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
Broccoli / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Parsley - Chop parsley. (Can be done 1 day ahead)

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Make

Heat a large skillet or frying pan with oil (portion for broccoli) over medium-high heat. Add broccoli florets and let them cook on one side without stirring until browning in spots. Gently flip broccoli and add water to the pan (be careful, it may sputter and steam). Cover with a lid and let broccoli steam until tender, 3 to 5 minutes.
Remove the lid from the broccoli and continue cooking until excess water cooks off. Season broccoli with some salt as it finishes cooking. Set broccoli aside, covered to keep warm. Return pan and lower heat to medium.
To the heated pan add cooking oil (portion for chicken). Remove chicken from marinade (discard any remaining marinade) and cook on both sides until cooked through, 6 to 8 minutes total. (Do this in batches if necessary to avoid overcrowding the pan.)
Add chicken to broccoli and cover to keep warm (remember to reserve half the chicken for Thursday's meal). Return pan to heat.
To heated pan add stock (portion for chicken) and garlic. Bring to a simmer. Simmer for 1 to 2 minutes to reduce slightly. Remove from heat and whisk in butter (portion for chicken), parsley, and second portion of lemon juice.
If couscous was made ahead reheat in the microwave.
Serve chicken and broccoli over couscous. Drizzle pan sauce over top. Enjoy!

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