A couscous bowl with loads of veggies lemony chicken and tzatziki sauce Can be made ahead of time and reheated for a healthy worklunch option too
Prep Time
5 mins
Dificult
Medium
Servings
55 mins
Ingredients
Instructions
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.
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.
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.
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.
