Preheat oven to 400 degrees. Bring a medium pot of water to a boil with a large pinch of salt. Halve and thinly slice the zucchini into half moons. Halve, peel, and thinly slice the shallot. Halve the lemon. Pick the parsley leaves off the stems and discard the stems.

Toss the zucchini on a baking sheet with a drizzle of olive oil and season with salt and pepper. Place the lemons cut side down on the baking sheet and place in the oven for 15-18 minutes, tossing zucchini hallway through cooking, until soft and golden brown. The lemons should become deeply caramelized on the bottom.

Add the Israeli couscous to the boiling water and cook 7-8 minutes, until al dente. Drain and rinse under cold water.

Meanwhile, heat a large pan over medium heat. Add the coriander and cumin seeds to the dry pan and toss for about 1 minute, until fragrant. Place toasted seeds in a plastic bag and pound with a mallet, pan, or the back of your knife until coarsely ground.

Butterfly the chicken: place your hand on top of the chicken breast, and slice into the center of the meat, parallel to the cutting board, until almost through. Open the chicken up like a book. Repeat with remaining chicken breast.

Season the chicken on all sides with salt and pepper, then coat on all sides with the crushed coriander and cumin. Heat a drizzle of oil in the same large pan over medium-high heat. Add the chicken to the pan and cook 3-4 minutes per side, until cooked through. Let rest 2-3 minutes before thinly slicing.

In a large bowl, toss together the Israeli couscous, roasted zucchini, goat cheese, parsley leaves, shallot, a drizzle of olive oil, and the juice of half the caramelized lemon. Season with salt and pepper.

Serve the sliced chicken on a bed of the Israeli couscous salad. Squeeze the juice of the remaining caramelized lemon over the chicken and enjoy!