# What You Need:
→ Greek Chicken
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons dried oregano
05 - 2 garlic cloves, minced
06 - 1 teaspoon salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ cup crumbled feta cheese
→ Pearl Couscous Salad
09 - 1½ cups pearl couscous
10 - 2 cups water or chicken broth
11 - 1 tablespoon olive oil
12 - 1 cup cherry tomatoes, halved
13 - 1 cucumber, diced
14 - ½ small red onion, finely diced
15 - ½ cup Kalamata olives, pitted and sliced
16 - ⅓ cup fresh parsley, chopped
→ Vinaigrette
17 - 3 tablespoons extra virgin olive oil
18 - 1½ tablespoons red wine vinegar
19 - 1 tablespoon fresh lemon juice
20 - 1 teaspoon Dijon mustard
21 - ½ teaspoon dried oregano
22 - ¼ teaspoon salt
23 - ¼ teaspoon black pepper
# How To Make It:
01 - In a bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken strips and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor development.
02 - Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 1 to 2 minutes until fragrant. Pour in water or broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes until couscous is tender and liquid is absorbed. Fluff with a fork and allow to cool slightly.
03 - In a large mixing bowl, combine the cooled couscous, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, and chopped fresh parsley.
04 - In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, dried oregano, salt, and pepper until emulsified. Pour over the salad mixture and toss thoroughly to coat.
05 - Heat a grill pan or skillet over medium-high heat. Add marinated chicken strips and cook for 3 to 4 minutes per side until cooked through and golden brown. Transfer to a serving plate.
06 - Divide the couscous salad evenly among four serving bowls. Top each bowl with cooked chicken strips and sprinkle with crumbled feta cheese. Serve immediately, optionally garnished with additional fresh parsley or a fresh lemon wedge.
