# What You Need:
→ Greek Chicken
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 teaspoons dried oregano
05 - 2 garlic cloves, minced
06 - 1 teaspoon salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ cup crumbled feta cheese
→ Pearl Couscous Salad
09 - 1½ cups pearl couscous
10 - 2 cups water or chicken broth
11 - 1 tablespoon olive oil
12 - 1 cup cherry tomatoes, halved
13 - 1 cucumber, diced
14 - ½ small red onion, finely diced
15 - ½ cup Kalamata olives, pitted and sliced
16 - ⅓ cup fresh parsley, chopped
→ Dressing
17 - 3 tablespoons extra virgin olive oil
18 - 1½ tablespoons red wine vinegar
19 - 1 tablespoon lemon juice
20 - 1 teaspoon Dijon mustard
21 - ½ teaspoon dried oregano
22 - ¼ teaspoon salt
23 - ¼ teaspoon black pepper
# Directions:
01 - In a bowl, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons oregano, minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Add chicken strips and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor development.
02 - Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 1 to 2 minutes until fragrant. Pour in 2 cups water or chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes until couscous is tender and liquid is absorbed. Fluff with a fork and allow to cool slightly.
03 - In a large mixing bowl, combine the cooked couscous, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, and chopped fresh parsley.
04 - In a small bowl or jar, whisk together 3 tablespoons extra virgin olive oil, 1½ tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper until emulsified. Pour dressing over the salad and toss thoroughly to combine.
05 - Heat a grill pan or skillet over medium-high heat. Add marinated chicken strips and cook for 3 to 4 minutes per side until cooked through and golden brown. Transfer to a plate.
06 - Divide the couscous salad evenly among four serving bowls. Top each bowl with cooked chicken strips and sprinkle with crumbled feta cheese.
07 - Serve immediately, optionally garnished with additional fresh parsley or a lemon wedge for brightness.
