This is not a real picture of the salad.
But you get the idea.
Mediterranean lemon chicken
and couscous salad with dill:
*We halfed this recipe. More than enough food for 2 people!*
INGREDIENTS
For Mediterranean chicken
2 Tablespoon thick, nonfat Greek
Yogurt
2 Tablespoons olive oil
1 lemon, zested and juiced to yield 2-
3 Tablespoons of juice
1 Tablespoon red or white wine
vinegar
4 garlic cloves, minced or pressed
1 teaspoon paprika
1 Tablespoon dried oregano
1 teaspoon kosher salt
¼ teaspoon black pepper
2 pounds of boneless, skinless
chicken breasts, about 4 breasts cut
in half to make 8 pieces (for two
meals)
For dill and vegetable couscous
1 ½ cups low sodium chicken broth
1 Tablespoon olive oil
1 cup dry couscous
2 cups baby spinach, about 2
handfuls
½ red bell pepper, cut into small dice
½ cucumber, peeled, seeded and cut
into small dice
¼ small red onion, cut into small dice
6 oz cherry tomatoes, halved, about
1 full cup
*Optional ¼ cup feta cheese, about 1
oz, crumbled
1 Tablespoon fresh dill, chopped
finely
1 lemon, juiced and zested
½ teaspoon kosher salt
¼ black teaspoon black pepper
2 Tablespoons olive oil
MADE AHEAD
• Marinate chicken (up to 24 hours ahead)
• Cut vegetables: red bell pepper, cucumber, red onion and
cherry tomatoes
DIRECTIONS
For Mediterranean chicken
1. In a small bowl, combine Greek yogurt, olive oil, lemon zest &
juice, vinegar, garlic, paprika, oregano, and salt & pepper. Pour
marinade into nonreactive bowl or Ziploc bag, and add chicken
making sure to coat completely. Marinate for at least an hour,
overnight if possible. In a pinch give it at least 20 minutes.
2. Preheat the oven to 450 degrees and arrange the oven rack to
the top third. Line a baking sheet with parchment or foil.
Remove chicken from marinade and lay out evenly onto the
baking sheet. Place into the preheated oven and bake for 10-
12 minutes or until the chicken is cooked through and no
longer pink the middle. Discard any leftover marinade.
3. Cool and store half of the cooked chicken in the refrigerator
for Meal #3 (NOT APPLICABLE)
For dill and vegetable couscous
1. In a small sauce pot with a lid, bring the broth to a boil with
the olive oil.
2. Once boiling, turn off the heat, stir in the couscous, and cover
with the lid. Allow the couscous to absorb the liquid, about 7
minutes.
3. Fluff the couscous with a fork, cool slightly.
Meanwhile
4. In a large bowl, combine the spinach, red bell pepper,
cucumber, onion, tomato, feta cheese, dill, lemon juice & zest,
salt & pepper, and olive oil, stir to combine – set aside.
5. Once the couscous is slightly cooled add it to the large bowl of
vegetables and stir to combine.
6. Serve couscous warm topped with chicken.
(And prepare to be ultimately happy because this meal is AMAZING!)
Also, let me just show you what our fridge usually looks like on Sunday nights.
After an hour of chopping, slicing, and dicing, we had approximately 17 bags of vegetables stashed in the refrigerator.
17 BAGS OF VEGETABLES!
It's a pain, but I highly recommend doing this if you want to save time during your busy week!
