Herb-Marinated Chicken With Couscous & Cucumber Salad

What You’ll Need

For the Chicken

• 1.5–2 lb organic pasture-raised regenerative boneless skinless chicken thighs 

• 2 tbsp olive oil, tallow, or avocado oil

• Zest + juice of 1 lemon

• 2 cloves garlic, minced

• 1 tbsp fresh oregano (or 1 tsp dried)

• 1 tbsp fresh parsley, chopped

• 1 tsp fresh thyme

• ½ tsp sea salt

• Fresh cracked black pepper

For the Couscous

• 1 cup whole wheat or regular couscous

• 1 cup chicken bone broth or water

• 1 tbsp olive oil, tallow, or avocado oil

• 1 tbsp fresh parsley, chopped

• 1 tbsp lemon juice

• Pinch of salt

For the Cucumber Salad

• 1 large English cucumber, thinly sliced

• ¼ small red onion, thinly sliced

• 2 tbsp olive oil or avocado oil

• 1 tbsp lemon juice

• 1 tbsp fresh dill (or mint or parsley)

• Sea salt & black pepper, to taste

Let’s Cook

1. Marinate the Chicken (Optional, but recommended)

• In a bowl or zip-top bag, whisk together olive oil, lemon zest + juice, garlic, herbs, salt, and pepper.

• Add chicken and coat well.

• Marinate in the fridge for 2–4 hours (or overnight). Short on time? Let sit at room temp for 20 minutes.

2. Cook the Chicken

• Heat a cast iron skillet or grill over medium-high.

• Cook chicken 5–7 minutes per side, until golden and cooked through (165°F internal temp).

• Let rest for 5 minutes, then slice.

3. Make the Couscous

• Bring chicken broth or water to a boil.

• Stir in couscous, oil, and a pinch of salt. Cover, remove from heat, and let sit 5 minutes.

• Fluff with a fork, then stir in parsley and lemon juice.

4. Assemble the Cucumber Salad

• In a bowl, whisk olive oil, lemon juice, and dill (or herb of choice).

• Toss with cucumber and red onion. Season with salt and pepper.

5. Plate & Serve

• Serve sliced chicken with couscous and cucumber salad for a fresh, balanced meal.