Ingredients
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1 (10 oz) box couscous
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1 (.75 oz) package basil
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6 tbsp olive oil
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1 tbsp lemon juice
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1 zucchini
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4 medium tomatoes
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2 cloves garlic
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2 skinless boneless chicken breasts
Steps
1
Prepare couscous according to package directions. Finely slice the basil. Whisk together 3 tbsp oil, the lemon juice, half the basil and season with salt (in moderation) and pepper. Set dressing aside while you prepare the rest of the meal.
2
Cut the zucchini into thin slices and the tomato into wedges. Heat 2 tbsp oil in a large saucepan and cook the zucchini 3 min. Using a garlic press, crush the garlic into the pan and cook 1 min. Add the tomatoes and cook 5 min.
3
When couscous is ready, add to the pan along with the remaining basil. Cook for 1 min. Season with salt (in moderation) and pepper. Cut the chicken into bite-sized pieces and sprinkle with salt (in moderation) and pepper. Heat the remaining oil in a skillet over medium-high heat and cook the chicken about 6 min., or until cooked through and no longer pink. Divide the vegetable couscous and chicken among 4 plates and serve with the basil dressing.
Tips
Buy a value pack of chicken breasts and freeze the remaining breasts, tightly wrapped, for another meal.
