Greek Chicken Couscous Bowl

“A couscous bowl with loads of veggies, lemony chicken, and tzatziki sauce! Can be made ahead of time and re-heated for a healthy work-lunch option too!”

Ingredients

  • Chicken:
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 2 skinless, boneless chicken breasts
  • 2 tablespoons vegetable oil
  • 1/2 lemon, juiced
  • Couscous:
  • 1 1/2 cups water
  • 1 cup dry couscous
  • Tzatziki Sauce:
  • 1/2 cucumber, peeled and shredded
  • 1/2 cup sour cream
  • 1/2 cup Greek yogurt
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Toppings:
  • 1 broccoli crown, cut into florets
  • 1 medium red onion, diced
  • 1/2 cucumber, peeled and diced
  • 2 roma tomatoes, diced
  • 1/2 cup chopped Kalamata olives, or to taste
  • 1/2 cup chopped fresh parsley
  • 1 (4 ounce) package crumbled feta cheese, or to taste

Directions

  1. Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
  2. While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
  3. Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
  4. Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.
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source : allrecipes.com