Crispy Garlic-Butter Chicken with Lemon-Dill Couscous and Roasted Cherry Tomatoes

Begin by preheating your oven to 400°F (200°C). In a large bowl, combine 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, and a pinch of salt and pepper.

In a separate bowl, melt 1/4 cup of unsalted butter and mix in 2 minced garlic cloves. Dip each chicken breast (about 1 pound total) into the garlic butter, then coat it in the breadcrumb mixture, pressing gently to adhere.

Place the coated chicken breasts on a baking sheet lined with parchment paper. In a small bowl, toss 1 cup of halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper, then spread them around the chicken on the baking sheet.

Bake for 20-25 minutes, or until the chicken is golden brown and cooked through. While the chicken is baking, prepare the couscous by bringing 1 cup of chicken broth to a boil in a saucepan.

Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and mix in the zest and juice of 1 lemon, 2 tablespoons of chopped fresh dill, and salt to taste.

Once the chicken is done, let it rest for a few minutes before slicing. Serve the crispy chicken over a bed of lemon-dill couscous, garnished with the roasted cherry tomatoes for a burst of color and flavor.