One Pan Lemon Chicken with Couscous

Ingredients:

• 1 ½ pounds boneless, skinless chicken thighs
• kosher salt and pepper
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• 2 teaspoons fresh lemon zest
• 1 tablespoons olive oil
• 2 tablespoon unsalted butter
• 1 shallot, diced
• 3 garlic cloves, minced
• 1 ½ cups dried pearl couscous
• 2 ¼ cups chicken stock
• 1 lemon, thinly sliced
• ¼ cup fresh herbs, like parsley, chives and cilantro

Instructions:

1. Season the chicken all over liberally with salt and pepper. Stir together the garlic powder, paprika, oregano and 1 teaspoon lemon zest. Sprinkle it all over the chicken.
2. Heat the olive oil in a 12-inch skillet or dutch oven over medium heat. Add the chicken and brown on both sides, about 2 to 3 minutes per side. Transfer the chicken to a plate.
3. Add the butter to the skillet. Stir in the shallots and garlic with a pinch of salt. Cook for 5 minutes. Stir in the couscous and remaining teaspoon of lemon zest. Cook for another 3 to 5 minutes, stirring as the couscous toasts.
4. Pour in the chicken stock. Add the chicken thighs back to the pan too, nestling them in with the couscous. Add some lemon slices if desired.
5. Cover the pan and cook for 15 minutes.
6. Remove the lid and fluff the couscous a bit. Top with a bunch of fresh herbs, sliced cucumbers, and cut tomatoes, and serve.