Recipe: Lemon Chicken and Couscous Lunches

I’ve been obsessed with lemons lately. They impart a light, but crisp and fresh flavor to any dish. I think the key is to use the juice and the zest. Oh, and to never use the bottled stuff. Ew.

Here is another entry in the pre-made lunches category. We make all of our lunches on Sunday and healthily eat all week. This is a huge time and cost saver. This recipe will yield 5 lunch portions.

Lemon Chicken and Couscous Lunches
2.5 lbs. chicken
1 16oz. package of frozen spinach (huge money saver here, you get so much more bang for your buck with frozen spinach)
3 cups israeli couscous (I cooked with a 3:3 ratio so you’ll need 3 cups of water too, or any kind of stock you like)
4-5 lemons, juiced and zested (this will yield about 2 cups of juice and 4 tbsp. of zest)
1 cup chopped scallions
1 tbsp. EVOO
2 tsp. cornstarch
1 tsp. red pepper flake
2 tsp. kosher salt
2 tsp. black pepper

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First things first: Wash, zest, and juice your lemons. I used a fork to juice those extra stubborn lemons.

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Next: the chicken. Cube your chicken and place in a baking dish. Combine 1 cup of lemon juice with 2 tsp. of cornstarch. Mix to combine thoroughly. The cornstarch will give you a nice sauce for your chicken to cook in. Mine came out super moist, tender, and packed with flavor. Sprinkle about 2-3 tbsp. of your scallions and 1-2 tbsp. of your lemon zest over the chicken. Then pour your cornstarch juice over it all and bake at 350 degrees for 35 minutes.

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While your chicken is cooking: chop your scallions, cook your couscous (1:1 ratio of couscous to cooking liquids here, I used 3 cups of each), and heat your frozen spinach up in a large pan.

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When your couscous and spinach are done, combine in a big pot or pan. Add in your red pepper flake, 1-2 tbsp. scallions, salt, and pepper. Mix to combine and taste for seasoning. Once you have that done, add in about 1 cup of the lemon juice and 2 tbsp. of the zest (depending on your preferences). Mix thoroughly. Taste again for seasoning and adjust if you need to.

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Spoon the lemony spinach couscous into 5 tupperware containers. Portion out the chicken and place on top. And voila, five lunches for your work week!

You could mix the chicken in with your couscous before portioning but I feared making a mess so I did it this way.

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PS – Don’t throw away those busted up lemons! I threw all of mine into a pitcher and covered with water. Lemon water, yummy!

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About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, cereal, going to shows, scarves, kettlecorn, Gwen Stefani, yoga, my nephews, my cat Reggie, and my home: Boston.
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2 Responses to Recipe: Lemon Chicken and Couscous Lunches

  1. Jenny's HFoP says:

    Kim, you have totally inspired me to cook more!! You just make it look EASY! Hope to see this meal in person at a work sometime this week :)

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