Crispy Garlic-Butter Chicken with Lemon-Dill Couscous

Start by preheating your oven to 400°F (200°C). In a small bowl, mix together 1/2 cup of melted butter, 4 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Place 4 boneless, skinless chicken breasts in a baking dish and pour the garlic-butter mixture over them, ensuring they are well coated.

Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is baking, prepare the couscous by bringing 1 1/2 cups of water to a boil in a medium saucepan.

Once boiling, stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Add the zest and juice of 1 lemon, 2 tablespoons of chopped fresh dill, and 1/2 teaspoon of salt to the couscous, mixing well.

Once the chicken is done, let it rest for 5 minutes before slicing. Serve the sliced chicken over a bed of lemon-dill couscous, drizzling any remaining garlic-butter sauce from the baking dish on top.

Garnish with additional dill and lemon wedges if desired.