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Lighter than rice but just as effective for recovery — lemon chicken over couscous is a Mediterranean twist on the post workout protein plate.
Pat chicken breasts dry and season both sides with salt, black pepper, and oregano. Add half of the lemon zest.
Heat 1 tbsp olive oil in a large non-stick skillet over medium-high. Sear chicken on each side for 4-5 minutes until golden, then lower heat to medium, cover, and cook 4 more minutes until just cooked through. Remove and let rest 5 minutes before slicing.
Bring 2 cups of water plus a pinch of salt to a boil in a saucepan. Stir in couscous, cover tightly, remove from heat, and let sit for 5 minutes to steam. Fluff with a fork after resting.
Heat remaining 1 tbsp olive oil in the same skillet over medium. Add minced garlic and sauté 30 seconds until fragrant, then add halved cherry tomatoes and spinach. Cook just until spinach wilts and tomatoes soften, about 2 minutes.
Return sliced chicken to skillet. Add couscous, lemon juice, and the rest of the lemon zest. Gently toss everything to combine over low heat for 1-2 minutes so flavors meld without overcooking.
Taste and adjust salt and pepper before serving warm, ensuring chicken remains juicy and couscous fluffs nicely.
