Herb-Crusted Chicken with Roasted Garlic and Lemon-Infused Couscous

Preheat your oven to 400°F (200°C). In a small bowl, combine 1 tablespoon of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, and salt and pepper to taste.

Rub this mixture all over 2 boneless, skinless chicken breasts. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.

Once hot, sear the chicken breasts for 3-4 minutes on each side until golden brown. Transfer the chicken to a baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is baking, prepare the couscous. In a medium saucepan, bring 1 cup of chicken broth to a boil.

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

In a small bowl, mix the cooked couscous with the zest of 1 lemon, the juice of half a lemon, and 2 tablespoons of chopped fresh parsley.

For the roasted garlic, slice the top off a whole head of garlic, drizzle with olive oil, wrap in foil, and roast in the oven alongside the chicken for 20-25 minutes.

Once everything is cooked, plate the couscous, slice the chicken, and serve with the roasted garlic on the side for a burst of flavor.

Garnish with additional parsley and lemon wedges for a beautiful presentation.