20-Minute Chicken Thighs and Couscous with Dill

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Ingredients

  • 1 teaspoon unsalted butter

  • Kosher salt

  • 1 1/4 cups couscous

  • 1 cup loosely packed dill fronds, chopped

  • 8 boneless, skinless chicken thighs, trimmed

  • 1 cup grape tomatoes, each pierced halfway through with a paring knife

  • Zest of 2 lemons, plus juice of 3 lemons, plus 1 medium lemon, cut into 4 wedges

  • 2 tablespoons olive oil

  • 1/2 teaspoon dried oregano

  • Freshly ground black pepper

  • 2 medium Persian cucumbers, quartered and cut into 1/2-inch chunks

  • 1/2 cup 2% Greek yogurt

Instructions

  1. Position an oven rack about 4 inches away from the broiler heat source and preheat. Bring 1 1/2 cups water, the butter and 1/2 teaspoon salt to a simmer in a covered medium saucepan over medium-high heat. Remove from the heat, quickly stir in the couscous and let stand, covered, for 5 minutes. Fluff the couscous with a fork, stir in the dill, cover and set aside.

  2. Meanwhile, toss the chicken, tomatoes, lemon zest and juice, olive oil, 1 teaspoon salt, oregano, and 1/2 teaspoon pepper together on a rimmed baking sheet. Unfold the chicken thighs so they're covered with the marinade, and lay them as flat as possible.

 
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