Fresh Greek-style bowls with marinated chicken, herb-flecked pearl couscous, crisp vegetables, and tangy feta cheese.
# What You Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3.5 oz feta cheese, crumbled
→ Pearl Couscous Salad
10 - 1 1/4 cups pearl couscous
11 - 2 cups water or low-sodium chicken broth
12 - 1/2 cucumber, diced
13 - 1 red bell pepper, diced
14 - 1 cup cherry tomatoes, halved
15 - 1/4 small red onion, finely chopped
16 - 1/3 cup Kalamata olives, pitted and sliced
17 - 2 tablespoons fresh parsley, chopped
18 - 2 tablespoons fresh mint, chopped
→ Dressing
19 - 3 tablespoons extra-virgin olive oil
20 - Juice of 1 lemon
21 - 1 teaspoon Dijon mustard
22 - 1/2 teaspoon honey
23 - Salt and pepper to taste
# How To Make It:
01 - In a bowl, combine olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. Add chicken strips, toss to coat, and marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Bring water or broth to a boil in a medium saucepan. Add couscous, reduce to a simmer, cover, and cook for 8 to 10 minutes until tender. Drain, rinse briefly with cold water, and set aside to cool.
03 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large bowl, combine cooled couscous, cucumber, bell pepper, tomatoes, red onion, olives, parsley, and mint. Pour dressing over and toss gently until evenly coated.
05 - Heat a non-stick skillet or grill pan over medium-high heat. Cook marinated chicken strips for 3 to 4 minutes per side until golden brown and cooked through.
06 - Divide couscous salad among four serving bowls. Top each with chicken strips and crumbled feta cheese. Serve immediately.
