Grilled Lemon-Herb Chicken with Zucchini and Couscous

Preheat your outdoor grill or grill pan to medium-high heat (about 400°F to 450°F).

Prepare the chicken by slicing the 2.5 lb boneless skinless chicken breasts horizontally to create thinner, quick-cooking cutlets. Pat them dry with a paper towel.

Mince 4 cloves of garlic. Finely zest 1 of the lemons, then squeeze the juice from both lemons to yield about 1/4 cup of fresh juice.

In a small bowl, combine 2 tbsp olive oil, 1.5 tsp dried oregano, the minced garlic, lemon zest, 2 tbsp of the lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Brush this mixture evenly over both sides of the chicken cutlets.

Trim the ends of 3 medium zucchini and slice them lengthwise into 1/2-inch thick planks. Brush them with 1 tbsp olive oil and season with 1/2 tsp salt and 1/2 tsp black pepper.

Place the chicken cutlets and zucchini planks onto the preheated grill. Cook the chicken for 4 to 5 minutes per side, or until the internal temperature reaches 165°F. Grill the zucchini for 3 to 4 minutes per side until tender and lightly charred. Remove both from the grill.

While the grill is running, bring 1 cup water, 1 tsp olive oil, and a pinch of salt to a boil in a small saucepan. Stir in 1 cup dry couscous, cover with a lid, and immediately remove from the heat. Let it sit covered for 5 minutes to steam, then fluff with a fork and stir in the remaining 2 tbsp lemon juice.

Slice the grilled zucchini planks into bite-sized pieces.

Slice the grilled chicken. Serve 1.5 lb of the grilled chicken tonight alongside the zucchini and lemon couscous. Allow the remaining 1 lb of cooked chicken to cool, then place it in an airtight container and refrigerate to use as the protein for tomorrow's lunch.