Ever feel like you’re in a dinnertime rut, staring into the fridge and willing something delicious to magically appear? I’ve been there more times than I care to admit. That’s when this Lemon Herb Grilled Chicken with Couscous Salad swoops in to save the day. It’s the kind of bright, flavorful meal that feels like a breath of fresh air on your plate—and it’s deceptively simple to pull together. It’s a complete, satisfying dinner that proves healthy doesn’t have to mean boring.
Why You’ll Love This
You’ll love this recipe because it checks every box for a busy weeknight. The chicken is zesty and perfectly tender, while the couscous salad is a breeze to whip up and packed with fresh, crunchy veggies. It all comes together in under 30 minutes, making it one of those quick and easy dinner recipes you’ll want to keep on constant rotation. The colors pop, the flavors sing, and it leaves you feeling nourished and light. A true win-win.
Ingredients You’ll Need
- 2 boneless, skinless chicken breasts: The lean and versatile star of our show.
- 2 lemons, juiced and zested: For that essential, sunny citrus kick.
- 3 tbsp olive oil, divided: To coat the chicken and dress the salad.
- 2 cloves garlic, minced: Because garlic makes everything better.
- 1 tsp dried oregano: For classic, earthy herb flavor.
- 1 cup pearl (Israeli) couscous: The base for our fluffy, hearty salad.
- 1 ¼ cups low-sodium chicken broth: For cooking the couscous with extra flavor.
- 1 cup cherry tomatoes, halved: Adds a sweet, juicy burst.
- 1 small cucumber, diced: For a refreshing, cool crunch.
- ¼ cup red onion, finely diced: A little sharp bite to balance the flavors.
- ¼ cup fresh parsley, chopped: Brings a lovely, fresh finish.
- 2 oz feta cheese, crumbled: A salty, creamy touch. So good.
- Salt and black pepper to taste: The essential flavor enhancers.
Let’s Get Cooking Step by Step
- First, let’s marinate the chicken. In a medium bowl, whisk together the lemon juice, lemon zest, 2 tablespoons of olive oil, minced garlic, dried oregano, and a good pinch of salt and pepper. Place the chicken breasts in the bowl and turn them over a few times to make sure they’re completely coated. Let them hang out and soak up all that flavor for at least 15 minutes. If you have more time, even 30 minutes in the fridge will make it even better.
- While the chicken marinates, start the couscous salad. Bring the chicken broth to a boil in a small saucepan. Stir in the dry couscous, reduce the heat to a simmer, and cover. Let it cook for about 8-10 minutes, or until the couscous has absorbed all the liquid and is tender. Fluff it up with a fork and then spread it out on a baking sheet or large plate to cool down. We don’t want a hot salad!
- Now, heat your grill or a grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes per side. You’ll know they’re done when the internal temperature reaches 165°F and the juices run clear. Transfer them to a clean plate and let them rest for a full 5 minutes. This is the secret to keeping them juicy!
- While the chicken rests, finish the salad. In a large bowl, combine the cooled couscous, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with the remaining 1 tablespoon of olive oil and a extra squeeze of lemon juice if you like it extra zesty. Gently toss everything together. Finally, fold in the crumbled feta cheese and season with more salt and pepper to your taste.
- To serve, slice the rested chicken against the grain. Plate a generous scoop of the couscous salad and top it with the beautiful slices of lemon herb grilled chicken.
Cooking Tips For Perfect Lemon Herb Chicken
- Pound it out! If your chicken breasts are really thick, gently pound them to an even ½-inch thickness. This ensures they cook evenly and don’t dry out on the outside before the inside is done.
- Don’t skip the rest. Letting the chicken rest after grilling is non-negotiable. It allows the juices to redistribute throughout the meat, making every single bite tender.
- Get a good sear. Make sure your grill or pan is nice and hot before you add the chicken. You want to hear that satisfying sizzle to get those beautiful grill marks and lock in the flavor.
- Taste as you go. Before you add the feta to the salad, give it a taste. You might want more lemon, a pinch more salt, or another grind of pepper. Trust your instincts!
- No grill? No problem! A grill pan on the stove works beautifully, or you can bake the chicken at 400°F for 20-25 minutes.
Serving Ideas For Couscous Salad
This couscous salad is a star all on its own! It makes a fantastic side dish for pretty much any summer barbecue. Pair it with grilled salmon, some juicy burgers, or even just some simple grilled veggies for a fantastic vegetarian lunch. It’s also a perfect make-ahead option for potlucks or picnics—the flavors just get better as they mingle. Honestly, I often make a double batch and eat it for lunch all week long.
Variations & Substitutions
- Grain Swap: Not a couscous fan? Quinoa or orzo pasta are fantastic, easy substitutions that work with all the same flavors.
- Add More Veggies: Feel free to toss in whatever you have! Bell peppers, zucchini, kalamata olives, or fresh spinach would all be right at home here.
- Dairy-Free: Simply omit the feta cheese or use a vegan feta alternative to keep things creamy.
- Herb Swap: Out of parsley? Fresh dill or mint would be a delicious, refreshing change of pace.
- Use Pre-Cooked Chicken: For one of the ultimate quick dinner ideas, use a store-bought rotisserie chicken. Just shred the meat, toss it with a bit of the lemon marinade to warm through, and serve over the salad.
Storage & Reheating Instructions
Store any leftover chicken and couscous salad separately in airtight containers in the refrigerator. They’ll both keep well for up to 3 days. The couscous salad is fantastic served cold straight from the fridge. For the chicken, I recommend reheating it gently. Place it on a microwave-safe plate, add a tiny splash of water or broth, cover it loosely, and heat in 30-second bursts until just warm. This helps prevent it from getting tough. You can also slice it cold and add it right to the salad for a no-reheat-needed lunch.
Frequently Asked Questions
- Can I use a different cut of chicken? Absolutely! This lemon herb marinade is wonderful on chicken thighs, tenders, or even drumsticks. Just adjust the cooking time accordingly based on the size and cut.
- Is this one of those healthy chicken recipes? You bet! It’s packed with lean protein, whole grains, and fresh vegetables, making it a wonderfully balanced and healthy dinner idea.
- My couscous is sticky. What did I do wrong? You probably just needed to fluff it sooner! As soon as it’s done cooking, fluff it immediately with a fork to separate the grains and then spread it out to cool. This prevents it from clumping together.
- Can I make this ahead of time? Yes, this is a great meal prep candidate. Marinate the chicken and keep it in the fridge for up to a day before cooking. The couscous salad can be made (without the feta) a day ahead—just stir in the cheese right before serving.
