Greek Chicken Couscous Bowl recipe
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Ingredients
- ½ teaspoon dried rosemary ½ teaspoon ground black pepper ½ teaspoon salt ½ teaspoon dried oregano ½ teaspoon garlic powder ½ teaspoon onion powder ⅛ teaspoon ground cardamom ¼ teaspoon ground coriander 2 skinless, boneless chicken breasts 2 tablespoons vegetable oil ½ lemon, juiced 1 ½ cups water 1 cup dry couscous ½ cucumber, peeled and shredded ½ cup sour cream ½ cup Greek yogurt ½ lemon, juiced 1 tablespoon olive oil 1 clove garlic, minced 1 teaspoon chopped fresh mint 1 teaspoon chopped fresh dill ½ teaspoon salt ½ teaspoon black pepper 1 broccoli crown, cut into florets 1 medium red onion, diced ½ cucumber, peeled and diced 2 roma tomatoes, diced ½ cup chopped Kalamata olives, or to taste ½ cup chopped fresh parsley 1 (4 ounce) package crumbled feta cheese, or to taste
Nutrition Info
- 622 caloriescarbohydrate: 55.5 gcholesterol: 75.7 mgfat: 35 gfiber: 6.5 gprotein: 24.6 gsaturatedFat: 12.8 gservingSize: -sodium: 1334.4 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Greek Chicken Couscous Bowl
Directions
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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.
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.