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Summer is coming, and BeyondHealth is here to help you get out of the kitchen and into the sun with this quick, wholesome dinner idea! It starts with a bowl of lemony couscous you’ll top with savory sautéed Italian-seasoned zucchini, tomato, and garlic. On top are tender cubes of fresh mozzarella, a sprinkling of fresh, herbaceous parsley, and sliced almonds for crunch. Finish with a bright squeeze of lemon juice (and a pinch of chili flakes, if you like), and you’re halfway to summer already.
Chicken, Zucchini & Tomato Couscous
Description
Summer is coming, and BeyondHealth is here to help you get out of the kitchen and into the sun with this quick, wholesome dinner idea! It starts with a bowl of lemony couscous you’ll top with savory sautéed Italian-seasoned zucchini, tomato, and garlic. On top are tender cubes of fresh mozzarella, a sprinkling of fresh, herbaceous parsley, and sliced almonds for crunch. Finish with a bright squeeze of lemon juice (and a pinch of chili flakes, if you like), and you’re halfway to summer already.
Ingredients
Instructions
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Prep
• Wash and dry produce. • Peel and mince or grate garlic. Trim and quarter zucchini lengthwise; slice crosswise into 1⁄2-inch-thick quarter-moons. Halve, peel, and dice onion into 1⁄2-inch pieces. Halve tomatoes. Quarter lemon. Roughly chop parsley. Dice mozzarella into 1⁄2-inch pieces.
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Cook Couscous
• Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and a big pinch of salt; cook, stirring, until fragrant, 30 seconds.• Add couscous, stock concentrate, and 3⁄4 cup water (11⁄2 cups for 4 servings). Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes.• Keep covered off heat until ready to serve.Pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
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Cook Veggies
• While couscous cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, onion, and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until browned and softened, 4-6 minutes.
• Add tomatoes and remaining garlic; cook, stirring, until tomatoes are softened and garlic is fragrant, 1-2 minutes.
• Remove from heat and season with salt and pepper.
Use pan used for chicken here.
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Finish & Serve
• Fluff couscous with a fork; stir in a squeeze of lemon juice and season with salt and pepper if needed. (TIP: Stir in 1 TBSP butter for a richer flavor!) Stir in half the veggies and half the parsley.
• Divide couscous between bowls. Top with remaining veggies, then top with mozzarella. Sprinkle with almonds, remaining parsley, and as many chili flakes as you like. Drizzle each bowl with 1⁄2 tsp olive oil and serve with remaining lemon wedges on the side.
Slice chicken crosswise; top bowls with chicken along with remaining veggies.
Chicken is fully cooked when internal temperature reaches 165°.
Nutrition Facts
- Amount Per Serving
- Calories 640kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 11g56%
- Cholesterol 140mg47%
- Sodium 520mg22%
- Total Carbohydrate 46g16%
- Dietary Fiber 5g20%
- Sugars 20g
- Protein 48g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
