Before starting, preheat the oven to 425°F. Wash and dry all produce. Zest, then juice half the lemon. Cut remaining lemon into wedges. Using a vegetable peeler, peel zucchini lengthwise into long ribbons. Pat chicken dry with paper towels, then season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 2-3 min per side, then transfer directly to a baking sheet. Bake chicken, in the middle of the oven, until cooked through, 8-10 min.\*\*

While chicken cooks, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add couscous and garlic puree. Stir together, until couscous is slightly golden, 2-3 min. Add 1 1/3 cups water and 1/2 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 8-10 min.

While couscous cooks, whisk together half the lemon zest, half the pesto, 1 tbsp lemon juice and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Set aside. When couscous is tender, add zucchini ribbons and couscous to the dressing. Season with salt and pepper. Toss together.

Heat the same pan (from step 2) over low. When hot, add remaining lemon zest and remaining pesto. Cook, stirring often, until pesto is warmed and slightly loose, 1 min.

Thinly slice chicken. Divide chicken and couscous salad between plates. Spoon lemony-pesto sauce over chicken and sprinkle feta over top. Squeeze over a lemon wedge, if desired.