Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line two separate rimmed sheet pans 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 produce and aromatics:

   • Cut 12 ounces zucchini into 3/4-inch half-moons.
   • Leave 12 ounces petite cherry tomatoes whole.
   • 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 the tomatoes separate from the zucchini and onion.

4. 4.

   Rub the chicken with:

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

   Space the seasoned chicken across the first prepared pan.

5. 5.

   Toss the zucchini and onion with:

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

   Spread them in one uncrowded layer on the second prepared pan.

6. 6.

   Place the vegetable pan on the upper rack and the chicken pan on the lower rack. Roast for 10 minutes.

7. 7.

   Toss 12 ounces whole cherry tomatoes with 1/2 teaspoon kosher salt. Add them to open spaces on the vegetable pan, then swap the pans between the upper and lower racks. Roast for 8 to 12 minutes longer, until the chicken reaches 165°F in its thickest part, the zucchini is browned, and the tomatoes are blistered but still hold their shape.

8. 8.

   While the sheet pans roast, 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.

9. 9.

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

10. 10.

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

11. 11.

    Divide the lemon-olive couscous between two shallow bowls. Add the roasted zucchini, tomatoes, and onion, then arrange the sliced chicken on top.