Zesty Lemon Chicken Paillards with Roasted Vegetable Couscous

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, pounded thin to 1/4-inch thickness
• 2 large lemon, juiced and zested
• 4 medium garlic cloves, minced
• 3 tbsp olive oil
• 1 cup chicken broth
• 1 cup couscous
• 2 medium bell peppers, diced
• 1 medium zucchini, diced
• 1 pint grape tomatoes, halved
• 1 small red onion, diced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced bell peppers, zucchini, tomatoes, and red onion with 2 tbsp olive oil, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender and lightly charred.

2. 2

   Meanwhile, place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness.