Ingredients

For the Chicken
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Zest and juice of 1 lemon
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon black pepper

For the Couscous and Vegetables
1 cup whole wheat couscous
1 1/4 cups low-sodium vegetable broth
1 small zucchini, diced
1 small red bell pepper, diced
1 small yellow squash, diced
1/2 red onion, diced
1 tablespoon olive oil
1 teaspoon paprika
Black pepper to taste
Fresh parsley for garnish

Instructions

Marinate the Chicken:
In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, and black pepper.
Add the chicken breasts, coat well, and marinate for at least 30 minutes (or up to 4 hours for deeper flavor).

Prepare the Roasted Vegetables:
Preheat the oven to 400°F (200°C). Toss zucchini, red bell pepper, yellow squash, and red onion with olive oil, paprika, and black pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.

Cook the Couscous:
Bring the vegetable broth to a boil in a small pot. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Stir in the roasted vegetables and toss gently to combine.

Grill the Chicken:
Heat a grill pan or outdoor grill over medium heat. Grill the chicken for about 5–6 minutes per side, until cooked through and beautifully charred.

Plate the Dish:
Spoon a serving of roasted vegetable couscous onto each plate. Top with the grilled lemon herb chicken. Garnish with fresh parsley and an extra wedge of lemon on the side if desired.