Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a rimmed sheet pan with parchment or foil. Cut 1 pound zucchini into 1/2-inch-thick half-moons. Mince 2 garlic cloves, then zest and juice 1 medium lemon.

2. 2.

   Make the Moroccan spice oil by combining:

   • 2 tablespoons extra-virgin olive oil
   • The prepared minced garlic
   • The prepared lemon zest
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

   Divide the spice oil into two equal portions.

3. 3.

   Pat 1 pound chicken breast fillets dry. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, then coat with one portion of the spice oil and arrange on one side of the prepared pan.

4. 4.

   Toss the prepared zucchini with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the second portion of spice oil. Spread it in a single layer beside the chicken.

5. 5.

   Roast for 18 to 22 minutes, turning the zucchini after 12 minutes, until the vegetables are browned and the thickest part of the chicken reaches 165°F. Transfer the chicken to a clean plate and rest for 5 minutes.

6. 6.

   While the chicken roasts, bring 1 1/4 cups water and 1/4 teaspoon kosher salt to a boil in a small saucepan. Stir in 6 ounces pearl couscous, reduce the heat to low, cover, and simmer for 8 to 10 minutes until tender. Remove from the heat, rest covered for 5 minutes, then fluff and stir in the prepared lemon juice.

7. 7.

   Divide the lemon couscous between two plates, add the roasted zucchini, and top with the rested Moroccan-spiced chicken. Spoon any clean resting juices over the chicken and serve.