NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry couscous

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp red onion

1 tbsp fresh parsley

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small pot, bring 0.5 cup of water to a boil, stir in the dry couscous, cover, and remove from heat to let it steam for 5 minutes.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.

• 4

  While the chicken rests, dice the cucumber, halve the cherry tomatoes, finely mince the red onion, and chop the parsley.

• 5

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic to create the dressing.

• 6

  Fluff the couscous with a fork and combine it in a large bowl with the chopped vegetables and dressing.

• 7

  Slice the grilled chicken into strips and serve it over the fluffy, herb-infused couscous salad.