Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
In a large bowl, combine the
Olive Oil (4 Tbsp)
, 3 Tbsp of
Lemon Juice (1)
,
Garlic (2 cloves)
,
Dried Oregano (1 Tbsp)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
.
3.
Cut the
Chicken Breasts (1 lb)
into 1-inch pieces.
4.
Add the chicken to the bowl and toss to coat (this can be done up to 24 hours in advance).
5.
Place the chicken on a rimmed baking sheet, lined for easy cleanup if desired. Bake in the oven for 10-15 minutes, until just cooked through.
6.
While the chicken bakes, make the yogurt sauce. Combine the
Greek Yogurt (1/2 cup)
,
Mayonnaise (1 Tbsp)
,
Garlic (1 clove)
,
Dried Parsley (1 tsp)
,
Granulated Sugar (as needed)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
. Season to taste.
7.
To make the couscous, add
Water (2 cups)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
to a saucepan with a lid. Bring to a boil, then turn off the heat
8.
Add the
Couscous (1 cup)
, and stir to combine. Close the lid and let it steam for 10 minutes, then fluff.
9.
To assemble the greek chicken bowls, add ¼ of the couscous, ¼ of the
Cherry Tomatoes (2 cups)
, ¼ of the
Red Onion (1/2)
, ¼ of the
Cucumbers (2)
, ¼ of the chicken, and
Fresh Cilantro (to taste)
to each bowl or Tupperware container. Top with the sauce or serve on the side.
