Description
Quick, easy and delicious, this One Pan Mediterranean Chicken and Couscous features juicy chicken, fresh veggies, and savory couscous – perfect for busy weeknights!
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, chopped (about 1 cup)
- 1 small zucchini, diced (about 3/4 cup)
- 1 small red bell pepper, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 cup pearl couscous
- 1/4 cup pitted kalamata olives, halved
- 1 teaspoon zaatar seasoning or oregano
- 1 3/4 cup chicken broth
- Optional toppings: lemon slices, crumbled feta, fresh herbs such as parsley, oregano, or thyme
Instructions
- Place a large skillet over medium-high heat. Season the chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add 2 tablespoons of the olive oil to the pan and heat until shimmering. Add the chicken thighs to the pan and cook for 4 to 6 minutes per side, until deeply golden and browned. Transfer the chicken to a plate and set aside.
- Add the final tablespoon of olive oil to the pan along with the chopped onions, zucchini, and bell pepper. Cook, stirring occasionally, over medium heat until the vegetables begin to color, about 4 minutes. Add the minced garlic and cook for one minute over medium heat.
- Add the pearl couscous, olives, and zaatar seasoning to the pan and stir well. Pour in the chicken broth and return the browned chicken thighs to the pan.
- Allow the liquid to boil, then cover the pan, reduce the heat to low, and cook undisturbed for 10 minutes. Turn off the heat and let the pan rest covered for another 5 minutes.
- Serve topped with feta, lemon, and herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mediterranean