Lemon-Garlic Chicken Cutlets with Green Beans and Couscous

Wash 12 oz fresh green beans and trim the stem ends. Peel and mince 4 cloves of garlic. Cut 1 lemon in half; juice one half and cut the other half into thin slices.

In a small saucepan, bring 1/2 cup water to a boil. Stir in 1/2 cup plain couscous and a pinch of salt. Remove from heat, cover with a lid, and let it sit for 5 minutes.

While couscous sits, place the trimmed green beans in a large skillet with 1/2 cup water. Cover and steam over medium-high heat for 5 minutes until tender-crisp. Drain the beans and set aside, reserving half of them in a container for tomorrow's lunch.

Pat 1 lb chicken cutlets dry with a paper towel. Season both sides with salt, pepper, and 1 tsp dried oregano.

Wipe the skillet dry and heat 1 tbsp olive oil over medium-high heat. Add the chicken cutlets in a single layer. Cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. Remove chicken from the pan and set aside half of the cutlets for tomorrow's lunch.

Reduce the skillet heat to medium. Add 2 tbsp butter to the pan. Once melted, add the minced garlic and cook for 1 minute until fragrant. Stir in the reserved lemon juice and scrape up any browned bits from the bottom of the pan.

Add the tonight's portion of chicken and green beans back into the skillet. Toss for 1 minute to coat everything in the lemon-garlic butter sauce.

Fluff the couscous with a fork. Serve the chicken and green beans over the couscous, garnished with the lemon slices.