Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the upper third, and line a rimmed sheet pan with parchment paper.

2. 2.

   Pat 1 pound chicken breast fillets dry. If thicker than 3/4 inch, place them between sheets of parchment and pound gently to an even thickness.

3. 3.

   Prepare the summer vegetables and aromatics:

   • Cut 12 ounces zucchini into 3/4-inch half-moons.
   • Cut 12 ounces Roma tomatoes into 1-inch wedges.
   • Slice 8 ounces Walla Walla sweet onion into 1/2-inch wedges.
   • Mince 2 large garlic cloves.
   • Zest and juice 1 lemon to yield 2 teaspoons zest and 2 tablespoons juice.

   Keep each component separate until needed.

4. 4.

   Rub the chicken with:

   • 1 tablespoon extra-virgin olive oil
   • 1 minced garlic clove
   • 1 teaspoon dried herbes de Provence
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Place the seasoned chicken along one side of the prepared pan.

5. 5.

   Toss the zucchini, tomatoes, and onion with:

   • 1 tablespoon extra-virgin olive oil
   • 1 minced garlic clove
   • 1 teaspoon dried herbes de Provence
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Spread the vegetables in a single layer beside the chicken.

6. 6.

   Roast the chicken and vegetables for 18 to 22 minutes, turning the vegetables once after 12 minutes, until the chicken reaches 165°F in its thickest part and the vegetables are browned at the edges.

7. 7.

   While the sheet pan roasts, bring 1 cup low-sodium chicken broth and 1/4 teaspoon kosher salt to a boil in a small saucepan. Stir in 4 ounces pearl couscous, cover, reduce the heat to low, and simmer for 9 to 10 minutes until tender. Remove from the heat, let stand covered for 2 minutes, and fluff.

8. 8.

   Transfer the chicken to a cutting board and rest it for 5 minutes. Toss the roasted vegetables with 2 teaspoons lemon zest.

9. 9.

   Stir 2 tablespoons lemon juice and 1/3 cup pitted Kalamata olives into the pearl couscous. Slice the rested chicken across the grain.

10. 10.

    Divide the lemon-olive couscous between two shallow bowls, add the roasted summer vegetables, and arrange the sliced chicken on top.