Green up your weekly chicken dinner with handfuls of the good stuff. You're gonna throw in dill, spinach and pan-fried zucchini to veg out on those fibre-licious friends. Tossed with fluffy couscous and golden chicken sauced with butter and, yep, more dill, as well as palate-slapping (in a good way) lemon and feta, this one is a real keeper.
Finely chop dill. Place butter, ½ the dill and a sprinkle of salt and pepper in a bowl and mash to combine. Peel and crush garlic. Slice zucchini into rounds.
Boil the kettle. Heat ½ the oil in a saucepan over medium-low heat. Add zucchini and cook, stirring, for 3–4 minutes or until zucchini is caramelised. Stir through garlic for 30 seconds. While zucchini is cooking, continue with step 3.
Place stock cube in a jug with 180ml (3⁄4 cup) boiling water from the kettle and stir to dissolve. Add couscous and stock to zucchini mixture and stir to combine, and spread into an even layer. Cover with lid and remove from heat. Leave covered for 5 minutes or until couscous is cooked.
Juice lemon. Slice chicken horizontally to yield 2 thinner pieces. Season with salt and pepper. Heat remaining oil in a frypan over medium-high heat. Add chicken and cook, turning occasionally, for 4–5 minutes or until cooked through. Add dill butter and ½ the lemon juice to pan and remove from heat.
Remove lid from couscous, add spinach and remaining dill and mix to combine. Drizzle remaining lemon juice over couscous and season with salt and pepper.
Slice chicken. Divide couscous and chicken between plates. Spoon over any pan juices and crumble over feta.