This yummy lemon chicken makes a cozy evening even cozier. I made the marinade before work and whipped it up in few minutes that evening.
Lemon-Rosemary Chicken with Couscous
3 chicken breasts
1 small purple onion
1/4 cup olive oil
3 tablespoons rosemary
2 cloves of fresh garlic, peeled
salt and pepper
2 tablespoons butter
1/4 cup grated parmesan cheese
1 box of Near East couscous
Prep Time: 30 minutes
Cook Time: 30 minutes
Yields: 2 servings
First, meet your marinade. Blend olive oil, garlic, rosemary, salt and pepper in food processor and blend for 30 seconds. Pour mixture over chicken.
Cut two lemons into thin slices. Scatter over chicken. Quarter purple onion and set aside half for couscous. Cut the remain half into eighths and sprinkle over chicken. Cover and refrigerate. Let marinate for 8 -10 hours. Scurry off to work, trying to mask the onion smell still lurking on your fingertips.
Next, come home and bury your heels in a far corner of your bedroom until tomorrow morning. Put on your house shoes and head to the kitchen. Then, bake chicken at 400°F for 25 - 35 minutes or until completely cooked.
I served the chicken on a bed of couscous. (I used Near East Wild Mushroom and Herbs Couscous... $2.58 a box at Walmart.) I cooked it in about 5 minutes following the directions on the box.
To make the couscous a little more interesting, I sauteed a little bit of purple onion and threw it in there. Cut about one quarter of the onion into thin slices. On a high heat, melt two tablespoons butter in a small frying pan. Add onion. Roll remaining lemon on the counter, pressing down firmly with your hand until the insides are a little squishy. Cut in half and squeeze one half of the lemon juice into pan. Continue cooking until the center of the onion slices turn white and the edges are a hot pink color. Then, add parmesan. Stir and remove from heat. Add to couscous.
Nestle your chicken on the couscous. Serve with salad and candlelight.