Greek Chicken Couscous Bowl

Name: Greek Chicken Couscous Bowl
Total time: 55
Yield: 4
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

Recipe by Kim from allrecipes.com

55 Mins.

Ingredients

4 servings

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½ teaspoon dried rosemary
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½ teaspoon ground black pepper
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½ teaspoon salt
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½ teaspoon dried oregano
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½ teaspoon garlic powder
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½ teaspoon onion powder
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⅛ teaspoon ground cardamom
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¼ teaspoon ground coriander
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2 skinless, boneless chicken breasts
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2 tablespoons vegetable oil
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½ lemon, juiced
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1 ½ cups water
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1 cup dry couscous
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½ cucumber, peeled and shredded
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½ cup sour cream

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½ cup Greek yogurt
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½ lemon, juiced
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1 tablespoon olive oil
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1 clove garlic, minced
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1 teaspoon chopped fresh mint
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1 teaspoon chopped fresh dill
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½ teaspoon salt
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½ teaspoon black pepper
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1 broccoli crown, cut into florets
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1 medium red onion, diced
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½ cucumber, peeled and diced
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2 roma tomatoes, diced
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½ cup chopped Kalamata olives, or to taste
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½ cup chopped fresh parsley
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1 (4 ounce) package crumbled feta cheese, or to taste

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.