Lemon Herb Chicken and Roasted Vegetable Couscous

Instructions

1. 1

   Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it.

2. 2

   Cut the zucchini into bite-sized pieces and leave the cherry tomatoes whole. Finely mince the garlic, chop the parsley and mint, and zest and juice the lemons.

3. 3

   Combine 15 ml of the olive oil, half of the lemon zest and juice, half of the garlic, 2 g of salt, 1 g of black pepper, and one-third of the chopped herbs. Coat the chicken breasts evenly with this mixture.

4. 4

   Place the chicken on one side of the prepared baking sheet. Toss the zucchini and cherry tomatoes with 10 ml of olive oil, 2 g of salt,

5. 5

   5 g of black pepper, and the remaining garlic. Spread the vegetables on the other side in a single layer.

6. 6

   Roast for 20–25 minutes, turning the zucchini halfway through, until the vegetables are tender and lightly browned and the thickest part of the chicken reaches an internal temperature of 74°C (165°F).

7. 7

   While the chicken and vegetables roast, bring 360 ml of water and the remaining 2 g of salt to a boil. Place the dry couscous in a heatproof bowl, pour the boiling water over it, cover tightly, and let stand for 5–7 minutes.

8. 8