Careme

Instructions

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1. 1.

   Preheat a grill to medium-high, about 425°F, with a cooler area available. Pat 12 ounces chicken breast dry, slice horizontally into two cutlets if needed, and pound to an even 1/2-inch thickness. Season both sides with 3/4 teaspoon fine sea salt.

2. 2.

   Juice 1 large lemon to obtain 3 tablespoons juice; set it aside for the divided uses below. Peel and mince 2 garlic cloves. In a shallow dish, combine:

   • 1 tablespoon lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 2 minced garlic cloves
   • 1 teaspoon dried oregano
   • 1/4 teaspoon black pepper

   Coat the chicken in this marinade and refrigerate for 10 minutes while preparing the vegetables.

3. 3.

   Trim 1 pound zucchini and cut lengthwise into 1/2-inch-thick planks. Brush with 2 teaspoons extra-virgin olive oil and season with 3/4 teaspoon fine sea salt.

4. 4.

   Cut 8 ounces heirloom tomatoes into bite-size wedges. Gently toss with the following to make the tomato salad:

   • 1 tablespoon lemon juice
   • 1 teaspoon extra-virgin olive oil
   • 3/8 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Set aside while grilling.

5. 5.

   Lift the chicken from its marinade, letting excess drip off, and discard the used marinade. Grill the chicken and zucchini for 4–6 minutes per side, turning once. Move pieces to the cooler area if browning too quickly. Pull the chicken when its center reaches 165°F and rest for 3 minutes. Remove the zucchini when marked and tender.

6. 6.

   While the food grills, bring 1/2 cup water and 1/8 teaspoon fine sea salt to a boil in a small saucepan on the stovetop. Stir in 1/2 cup dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork and stir in the final 1 tablespoon lemon juice.

7. 7.

   Divide the couscous between two plates. Slice the rested chicken across the grain and arrange alongside the grilled zucchini. Spoon the tomato salad and its juices beside the chicken and serve.

Want more detail? See the temperature guide.