Lemon Herb Chicken

Lemon Herb Chicken

Five in 25

Serves 2

Five ingredients

2 six-eight oz. chicken breasts

1 cup couscous

2 lemons, 1 zested as well

1 bunch of asparagus

Herb de Provence (to taste)

From the Pantry

3 cloves garlic, minced or crushed

4 T olive oil, divided in half

Preheat the oven to 425 F. In a large cast iron skillet or oven safe baking dish lay down the chicken and season with salt and pepper. Drizzle with 2 T olive oil and squeeze in the juice of 1 lemon and add in its zest as well. Sprinkle with herb de Provence to taste (we like about 1 tablespoon worth), and toss the chicken in the marinade. Optionally let the chicken marinate for 30 minutes to an hour but in the spirit of Five in 25 it will be fine to go into the oven just like that.

Cut the bottom couple inches off the asparagus stalks and discard. Once chicken is cooked about halfway (around 120 degrees), remove from the oven and lay down the asparagus. Season with salt and pepper and return to the oven. Cook until the chicken reaches 160 F internally and the asparagus is bright green and tender. Depending on the thickness of the chicken this could be 15-20 minutes.

Finally, in a large bowl add the couscous, garlic, 1 t of herb de Provence, 2 T olive oil and season with salt and pepper. Pour over 1 cup boiling water and stir everything to combine.

Cover and let steam for 5 minutes. Remove cover and fluff with a fork. Re-cover and set aside.

To plate lay down a bad of couscous followed by a layer of asparagus spears and finally one chicken breast. Garnish with more lemon slices or wedges.