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
- rosemary: 0.5 tsp (dried)
- ground black pepper: 0.5 tsp
- salt: 0.5 tsp
- oregano: 0.5 tsp (dried)
- garlic powder: 0.5 tsp
- onion powder: 0.5 tsp
- ground cardamom: 0.125 tsp
- ground coriander: 0.25 tsp
- skinless, boneless chicken breasts: 2 piece
- vegetable oil: 2 Tbsp
- lemon: 0.5 piece (juiced)
- ½ cups water: 1 piece
- dry couscous: 1 cup
- cucumber: 0.5 piece (shredded)
- sour cream: 0.5 cup
- Greek yogurt: 0.5 cup
- lemon: 0.5 piece (juiced)
- olive oil: 1 Tbsp
- clove garlic: 1 piece (minced)
- fresh mint: 1 tsp (chopped)
- fresh dill: 1 tsp (chopped)
- salt: 0.5 tsp
- black pepper: 0.5 tsp
- broccoli crown: 1 piece (cut into florets)
- medium red onion: 1 piece (diced)
- cucumber: 0.5 piece (diced)
- Roma tomatoes: 2 piece (diced)
- Kalamata olives: 0.5 cup (to taste, chopped)
- fresh parsley: 0.5 cup (chopped)
- crumbled feta cheese: 1 pack (4 ounce pack, to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
