Lemon Herb Chicken with Grilled Zucchini

Name: Lemon Herb Chicken with Grilled Zucchini
Cook time: 20 min
Yield: 4 servings
Ingredients: 30 ml olive oil divided; 40 ml lemon juice divided; 4 count garlic cloves minced; 10 g Dijon mustard; 2 g dried oregano; 2 g dried thyme; 2 g lemon zest finely grated; 6 g fine salt divided; 1 g black pepper divided; 680 g boneless skinless chicken thighs trimmed; 300 ml water for couscous; 200 g couscous plain dry couscous; 5 ml olive oil divided; 20 ml lemon juice divided; 2 g fine salt divided; 1 g black pepper divided; 10 g fresh parsley chopped; 600 g zucchini cut lengthwise into 1 cm thick planks; 10 ml olive oil divided; 2 g fine salt divided

A weeknight main of lemon-herb grilled chicken served with grilled zucchini and couscous. The chicken is marinated briefly, the zucchini is grilled until marked and tender, and the couscous is finished with lemon and parsley to bring the plate together.

By Julienne

Lemon Herb Chicken with Grilled Zucchini

Cook time: 20 minutes

Servings: 4

Ingredients

30 ml olive oil divided
40 ml lemon juice divided
4 count garlic cloves minced
10 g Dijon mustard
2 g dried oregano
2 g dried thyme
2 g lemon zest finely grated
6 g fine salt divided
1 g black pepper divided
680 g boneless skinless chicken thighs trimmed
300 ml water for couscous
200 g couscous plain dry couscous
5 ml olive oil divided
20 ml lemon juice divided
2 g fine salt divided
1 g black pepper divided
10 g fresh parsley chopped
600 g zucchini cut lengthwise into 1 cm thick planks
10 ml olive oil divided
2 g fine salt divided

Instructions

Make the marinade in a large bowl: whisk together 30 ml olive oil, 40 ml lemon juice, the minced garlic, Dijon mustard, oregano, thyme, lemon zest, 6 g salt, and 1 g black pepper. Add the chicken and turn to coat evenly. Let it sit while you prep the other ingredients, about 10 minutes. Chicken is evenly coated and looks lightly glossy from the marinade.
Bring 300 ml water to a boil in a medium saucepan. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork, then mix in 5 ml olive oil, the remaining 20 ml lemon juice, 2 g salt, 1 g black pepper, and the chopped parsley. Keep covered until serving. Couscous is fluffy and the grains separate easily with a fork.
Heat a grill pan or outdoor grill over medium-high heat. Toss the zucchini with the remaining 10 ml olive oil and 2 g salt. Grill surface is hot and zucchini is lightly coated before grilling.
Grill the zucchini for 2 to 3 minutes per side until well marked and just tender. Transfer to a plate. Zucchini has visible grill marks and yields slightly when pierced with a knife.
Grill the chicken for 5 to 7 minutes per side, depending on thickness, until the exterior is browned and the thickest pieces reach 74 C. Rest the chicken for 3 minutes, then slice. Chicken is fully opaque, juices run clear, and the thermometer reads 74 C in the thickest part.
Serve the couscous with the grilled zucchini and sliced chicken on top or alongside. Spoon any resting juices over the chicken before serving. Plates are warm and the chicken, zucchini, and couscous are all ready at the same time.