Mediterranean Chicken Bowl

Step 1

Pat the chicken breast dry with paper towels, pressing gently all over both sides to remove moisture so it will brown evenly.

Step 2

Sprinkle salt and pepper all over the chicken breast, rubbing it in with your fingers until the entire surface is seasoned.

Step 3

Place the zucchini on a cutting board and slice it crosswise into 1/4-inch-thick rounds, like slicing a coin roll.

Step 4

Place the red bell pepper on a cutting board, cut it in half lengthwise from stem to bottom, remove seeds and white ribs, then slice each half lengthwise into 1/4-inch-wide strips.

Step 5

Cut each cherry tomato in half by placing it on the cutting board and slicing straight down through the center.

Step 6

Pour 1 tablespoon of olive oil into a 12-inch skillet and place it over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 7

Lay the seasoned chicken breast into the hot skillet and cook without moving for 6 minutes until the bottom surface turns golden brown like caramel.

Step 8

Flip the chicken breast over using tongs and cook the second side for another 5–6 minutes until it is golden brown and a meat thermometer inserted into the thickest part reads 165°F.

Step 9

Transfer the chicken to a cutting board and let it rest for 3 minutes to keep the juices inside before slicing.

Step 10

Pour 1 tablespoon of olive oil into the same skillet over medium-high heat, then add the zucchini rounds in a single layer.

Step 11

Cook the zucchini without stirring for 3 minutes until the bottom edges turn golden, then flip each round over and cook the other side for another 2 minutes.

Step 12

Push the cooked zucchini to one side of the skillet, add the bell pepper strips to the empty side, and cook without stirring for 2 minutes until slightly softened.

Step 13

Stir the zucchini and bell pepper together and cook for another 1 minute, then season with salt and pepper to taste.

Step 14

Measure 1.5 cups of water into a small pot, bring it to a rolling boil over high heat, then remove the pot from the heat.

Step 15

Stir 0.75 cup of couscous and 0.5 teaspoon of salt into the hot water, cover the pot with a lid, and let it sit undisturbed for 5 minutes so the couscous absorbs the water.

Step 16

Fluff the couscous with a fork, breaking up any clumps, then stir in 1 tablespoon of lemon zest and the minced garlic.

Step 17

Whisk together the lemon juice, 1 tablespoon of olive oil, and 1 tablespoon of fresh (or dried) oregano in a small bowl until combined.

Step 18

Divide the couscous between two bowls, spreading it into an even layer at the bottom of each.

Step 19

Slice the rested chicken breast against the grain (perpendicular to the long muscle fibers) into 1/4-inch-thick slices.

Step 20

Arrange the sliced chicken, roasted zucchini, roasted bell pepper, and cherry tomato halves on top of the couscous in each bowl in separate sections.

Step 21

Spoon 1/4 cup of hummus onto one side of each bowl, drizzle the lemon-herb dressing over the entire bowl, and serve immediately.