Lemon-Herb Chicken Cutlets with Couscous

Trim the ends off 12 oz of fresh green beans. Finely zest 1 medium lemon to yield 1 tsp of zest, then cut the lemon in half and squeeze to yield 2 tbsp of fresh juice. Peel and mince 2 cloves of garlic.

Pat dry 1.5 lbs of raw chicken breast cutlets with paper towels. Season both sides of the cutlets evenly with 1/2 tsp of salt, 1/4 tsp of ground black pepper, and 1 tsp of dried oregano.

For the couscous: In a small saucepan, bring 1 cup of water, 1 tbsp of olive oil, and 1/4 tsp of salt to a rolling boil. Stir in 1 cup of dry couscous, immediately cover with a tight-fitting lid, remove from the heat, and let steam undisturbed for 5 minutes. Fluff with a fork before serving.

For the green beans: In a medium skillet, combine 1/4 cup of water and 12 oz of trimmed green beans. Bring to a boil over medium-high heat, cover, and steam for 4 to 5 minutes until crisp-tender and bright green. Drain any remaining water, toss the beans with 1 tsp of olive oil and a pinch of salt, then transfer to a warm plate.

For the chicken: Wipe the skillet dry and heat 1.5 tbsp of olive oil over medium-high heat. Add the seasoned chicken cutlets in a single layer and sear for 3 to 4 minutes per side, until deeply golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and cover loosely with foil.

For the sauce: Reduce the skillet heat to medium. Add the remaining 1/2 tbsp of olive oil and the minced garlic, sautéing for 30 seconds until fragrant. Pour in the 2 tbsp of lemon juice, 1 tsp of lemon zest, and any accumulated juices from the resting chicken. Stir to scrape up any browned bits from the bottom of the pan and simmer for 1 minute.

To serve, divide the fluffed couscous and steamed green beans among 4 plates. Top each plate with a chicken cutlet and spoon the warm lemon-garlic pan sauce generously over the chicken.