# Ingredient List:
→ 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
# Steps:
01 - In a mixing bowl, combine olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add chicken strips and toss until evenly coated. Allow to marinate for at least 15 minutes or up to 2 hours refrigerated.
02 - Bring water or broth to a rolling boil in a medium saucepan. Stir in pearl couscous, reduce heat to a simmer, cover with a lid, and cook for 8 to 10 minutes until tender. Drain thoroughly, rinse briefly with cold water, and transfer to a bowl to cool.
03 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, and honey until well emulsified. Season with salt and pepper to taste.
04 - In a large salad bowl, combine cooled couscous with diced cucumber, diced bell pepper, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, fresh parsley, and fresh mint. Pour prepared dressing over the mixture and toss thoroughly to combine.
05 - Heat a non-stick skillet or grill pan over medium-high heat. Place marinated chicken strips in the hot pan and cook for 3 to 4 minutes per side until golden brown and cooked through.
06 - Divide the couscous salad evenly among four bowls. Top each portion with seared chicken strips and crumbled feta cheese. Serve immediately while chicken is warm.
