Coriander & Cumin-Crusted Chicken with Israeli Couscous Salad, Roasted Zucchini, and Caramelized Lemon
Coriander & Cumin-Crusted Chicken with Israeli Couscous Salad, Roasted Zucchini, and Caramelized Lemon
Warm, spice-crusted chicken pairs with nutty Israeli couscous salad, roasted zucchini, and sweet caramelized lemon for a bright, satisfying dinner with fresh Mediterranean flair.
Ingredients
For 2 servings
- 12 ounce Chicken Breasts
- 1 tablespoon Coriander
- ¼ cup Crumbled Goat Cheese
- 1 tablespoon Cumin
- 1 unit Lemon
- ¼ ounce Parsley
- ½ cup Pearled Couscous
- 1 unit Shallot
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Olive Oil
PDF
DifficultyMedium
Total Time35m
Calories535
Protein52g
Carbs52g
Fat16g
Tags:
Protein SmartCalorie SmartFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, leave out the goat cheese or swap in a plant-based feta-style crumble. For wheat-free eating, replace the couscous with rice, quinoa, or another gluten-free grain while keeping the same fresh salad elements.
What to serve with it
Serve with a crisp green salad, warm flatbread, or a simple tomato side to echo the citrus and herbs without weighing the plate down. A cool yogurt dip or extra lemon wedges also work well for brightness and contrast.
