Lemon-paprika chicken with chickpea couscous

Ingredients:

• 1/4 cup freshly squeezed lemon juice + lemon wedges for serving
• 1 tbsp tomato paste
• 3 tablespoons extra-virgin olive oil
• 2 tsp paprika
• 2 tsp chopped fresh thyme
• 3 cloves garlic, finely chopped
• 4 skinless, boneless chicken breasts (170-220 g each)
• 1 can (425 g) canned chickpeas (reserve liquid)
• 1 red bell pepper, chopped
• 3/4 cup couscous
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 190°C.
2. In a small bowl, combine lemon juice, tomato paste, 2 tablespoons olive oil, paprika, thyme, garlic, and 0.5 tablespoons each of salt and black pepper. Pat the chicken breasts dry with paper towels and season with salt and pepper. Rub 3 tablespoons of the spice mixture over the chicken to coat evenly.
3. In a large ovenproof skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, pour 3 tablespoons of the chickpea liquid from the can into a medium bowl. Drain the remaining liquid and rinse the chickpeas. Add the chickpeas, remaining lemon-spice mixture, and bell pepper to the bowl with the chickpea liquid and toss to combine.
4. Turn the chicken over and scatter the chickpea mixture around the chicken, pouring any liquid from the bowl into the skillet. Transfer the skillet to the oven and bake until the chicken is cooked through, 8-12 minutes.
5. Meanwhile, cook the couscous according to package directions. Fluff the couscous with a fork.
6. Transfer the chicken to a plate. Add the couscous to the chickpea mixture and stir to incorporate the sauce. Season with salt and pepper to taste. Slice the chicken and arrange among the plates along with the couscous and chickpea mixture. Sprinkle with parsley and serve with lemon wedges.