Sun-Dried Tomato & Herb Chicken with Lemon-Herb Couscous

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs marinated in sun-dried tomatoes and fresh herbs, served atop fluffy lemon-infused couscous with roasted vegetables for a vibrant, restaurant-quality meal. This mediterranean-inspired chicken (gluten-free, high-protein) ready in about 50 minutes pairs chicken thighs, sun-dried tomatoes in oil, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.1 (9 ratings) Prep: 25 min Cook: 25 min Serves 2 Mediterranean cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then rub with 2 tbsp sun-dried tomatoes (drained), 1 tsp rosemary, and lemon zest. Let marinate for 15 minutes.
  2. Step 2: Preheat oven to 400°F (200°C). Toss diced carrots and zucchini with 1 tbsp olive oil, salt, and pepper; spread on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
  3. Step 3: Meanwhile, bring chicken broth to a simmer in a saucepan. Add couscous, cover, and remove from heat. Let sit for 5 minutes until fluffy. Fluff with a fork and stir in lemon juice, remaining 1 tsp rosemary, and 1 tbsp chopped parsley.
  4. Step 4: Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Cook marinated chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
  5. Step 5: Plate couscous, top with roasted vegetables and chicken. Garnish with remaining parsley and serve immediately.

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Frequently asked questions

How long does Sun-Dried Tomato & Herb Chicken with Lemon-Herb Couscous take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Dried Tomato & Herb Chicken with Lemon-Herb Couscous?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Sun-Dried Tomato & Herb Chicken with Lemon-Herb Couscous?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Dried Tomato & Herb Chicken with Lemon-Herb Couscous for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sun-Dried Tomato & Herb Chicken with Lemon-Herb Couscous gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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