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

  3 tablespoons, divided
• Ground sumac

  2 teaspoons, plus more to finish
• Ground cumin

  1/2 teaspoon
• Kosher salt

  1 1/2 teaspoons, 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 onion into thick wedges, cut the zucchini into 1/2-inch-thick 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, 1/2 teaspoon salt, and black pepper; let it season for 10 minutes while the oven finishes heating.
3. On a rimmed sheet pan, toss the onion and zucchini with 2 tablespoons olive oil and 1/2 teaspoon salt. Spread them out and roast for 8 minutes.
4. Turn the vegetables, then add the chicken and tomatoes in a single layer; season the tomatoes with 1/4 teaspoon salt. Roast for 12–15 minutes, stirring once, until the chicken reaches 165°F and the vegetables are browned but still hold their shape.
5. Meanwhile, bring the water or broth and remaining 1/4 teaspoon salt to a boil in a small covered saucepan. Stir in the couscous, reduce the heat to low, cover, and simmer for 8–10 minutes; remove from the heat and rest for 5 minutes before fluffing.
6. Drizzle the roasted chicken and vegetables with half the lemon juice. Stir the remaining juice and half the parsley into the couscous, divide between two plates, and top with the chicken and vegetables; finish with the remaining parsley and a pinch of sumac.