Careme

Ingredients

• Simple Truth Natural Chicken Breasts

  12 oz $5.99
• Private Selection® Walla Walla Sweet Onions

  1 medium onion (about 8 oz) $3.99
• Zucchini

  8 oz $1.29
• Fresh On the Vine Red Tomatoes by the Bunch

  8 oz $1.99
• Kroger® Pearl Couscous

  1/2 cup dry $2.49
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Garlic

  2 cloves $0.79
• Parsley

  1/4 cup chopped $1.29
• Extra-virgin olive oil

  2 tablespoons, divided
• Ground sumac

  2 teaspoons, plus more to finish
• Ground cumin

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon
• Water or low-sodium chicken broth

  3/4 cup

Instructions

1. Heat the oven to 425°F. Cut the chicken into 1 1/2-inch pieces; slice the Walla Walla onion into thick wedges, cut the zucchini into half-moons, quarter the tomatoes, mince the garlic, zest and juice the lemon, and chop the parsley.
2. Toss the chicken with 1 tablespoon olive oil, the garlic, sumac, cumin, lemon zest, half the lemon juice, 1/2 teaspoon salt, and black pepper; let it season for 10 minutes while the oven finishes heating.
3. Spread the onion and zucchini on a rimmed sheet pan, toss with the remaining olive oil and 1/4 teaspoon salt, then roast for 8 minutes.
4. Add the chicken and tomatoes to the pan in a single layer. Roast for 16–20 minutes, stirring once, until the vegetables are browned and the chicken reaches 165°F in the center.
5. Meanwhile, bring the water or broth to a boil in a small covered saucepan. Stir in the couscous, reduce to low, cover, and simmer for 8–10 minutes; remove from the heat and rest for 5 minutes before fluffing with a fork.
6. Stir the remaining lemon juice and half the parsley into the couscous. Divide it between two plates, top with the roasted chicken and vegetables, and finish with the remaining parsley and an extra pinch of sumac.