Citrus-Kissed Chicken with Herb-Infused Miso Couscous

Discover a Harmony of Flavors with Lemon Chicken Breast and Miso Couscous Delight your senses with this exquisite dish where zesty lemon, aromatic herbs, and rich miso come together in perfect harmony. the Lemon Chicken Breast with Miso Couscous offers a captivating blend of flavors that dance on your palate— moisture, golden chicken is infused with the bright zing of lemon zest and the earthy warmth of smoked paprika. As you slice into the tender chicken, each bite reveals layers of savory goodness, gently basted with thyme-scented butter. Paired with this is a vibrant couscous, elevated by the umami richness of white miso and the subtle sweetness of white wine. The couscous absorbs every nuance of the pan’s flavors, creating a dish that is as comforting as it is sophisticated. Garnished with fresh parsley and a drizzle of extra virgin olive oil, this meal not only nourishes the body but also inspires the soul. Whether you’re cooking for a loved one or treating yourself, this recipe promises an unforgettable culinary experience.

🍴Serves: 2

ingredients

For the Chicken Breast:

• 2 chicken breasts
• Ground rock salt
• Ground black pepper
• Zest of 1 lemon
• 1 tsp smoked paprika
• 2 tsp rapeseed oil
• 10g butter
• ½ lemon, cut into two
• 3 garlic cloves, peeled and halved
• 1 sprig of thyme

For the Couscous:

• 200g couscous, washed
• 1 shallot, peeled and finely chopped
• 1 tsp dried oregano
• 1 tbsp white miso paste
• 100ml white wine
• 300ml water
• Ground black pepper
• Finely chopped parsley
• 2 tsp extra virgin olive oil

Methods:

1. Season the Chicken: Season the chicken breasts all over with ground rock salt, black pepper, smoked paprika, and lemon zest. Set them aside.
2. Cook the Chicken: Heat a sauté pan over medium heat and add the rapeseed oil. Once hot, add the chicken breasts and fry until golden brown on both sides.
3. Add Aromatics: Add the garlic cloves, thyme sprig, butter, and lemon halves to the pan. Baste the chicken frequently with the liquid in the pan. Reduce the heat, cover the pan with a lid, and let the chicken simmer for about 8 minutes.
4. Prepare the Pan for Couscous: Remove the chicken breasts from the pan and let them rest. Discard the lemon, garlic, and thyme from the pan. Add the chopped shallot to the pan and sauté until fragrant. Stir in the dried oregano and white miso paste, cooking for another minute.
5. Deglaze and Cook Couscous: Pour in the white wine to deglaze the pan, scraping up any browned bits. Cook until the wine reduces by half, then add the water. Bring to a boil, then turn off the heat.
6. Cook the Couscous: Stir the couscous into the liquid, mixing well. Cover the pan and let it sit for about 10 minutes until the couscous absorbs the liquid.
7. Finish the Couscous: Fluff the couscous with a fork and stir in the extra virgin olive oil and finely chopped parsley. Season with ground black pepper and salt to taste.
8. Serve: Slice the rested chicken breasts and serve them over the couscous. Garnish with additional chopped parsley if desired.