Heat oven to 425 degrees. Zest and halve the lemon. Halve the chicken breast widthwise by placing your non-dominant hand on the back of your knife and pushing down with force to break through the breastbone, keeping the skin intact. Season the chicken pieces with salt, pepper, and 1/2 teaspoon coriander.

Heat 1 tablespoon oil in a large oven-proof pan over medium-high heat. Add the chicken, skin-side down, to the pan and cook for 3-4 minutes, until deeply golden brown. Add the lemon to the pan, cut side-down, and turn the chicken to cook on the other side another 2-3 minutes.

Meanwhile, trim and discard the bottom inch of the asparagus. Halve the olives. Crush the garlic cloves with the side of your knife. Add the asparagus, olives, and garlic to the pan and transfer to the oven to finish cooking for 8-10 minutes. HINT: If you dont have an oven-proof pan, transfer everything to a shallow baking dish.

While the chicken finishes cooking, add 1 cup water and the stock concentrate to a small pot and bring to a boil. Add the couscous, cover, and remove from heat for 5 minutes.

Meanwhile, chop the parsley. When the couscous is ready, fluff with a fork and mix in a pinch of lemon zest, half the parsley, and 1/2 teaspoon coriander. Season with salt and pepper.

Serve the couscous and top with chicken, asparagus, and olives. Squeeze the caramelized lemons over the chicken and drizzle with any pan juices. Sprinkle with remaining parsley and enjoy!