Créé avec l’IA
Mediterranean Lemon-Herb Chicken Couscous Bowls
35 min 587 kcal par portion Facile
Ingrédients
4 Portions
- boneless skinless chicken breast600 g
- dry whole wheat couscous200 g
- extra virgin olive oil1,5 tbsp
- fresh lemon juice60 ml
- garlic12 g
- cherry tomatoes300 g
- cucumber200 g
- fresh parsley30 g
- feta cheese80 g
- kalamata olives60 g
- boiling water240 ml
Instructions
- 1
Prepare the ingredients: mince the garlic, halve the cherry tomatoes, dice the cucumber, chop the parsley, crumble the feta cheese, and slice the kalamata olives if desired.
- 2
In a bowl, combine the fresh lemon juice, minced garlic, and extra virgin olive oil to make a lemon-herb dressing.
- 3
Slice the chicken breast into even strips or bite-sized pieces. Coat the chicken with about half of the lemon-herb dressing and let it marinate for 10 minutes.
- 4
Place the dry whole wheat couscous in a heatproof bowl. Pour 240 ml of boiling water over it, cover, and let it stand for 5 minutes.
- 5
Fluff the couscous with a fork, then stir in a small spoonful of the remaining lemon-herb dressing and part of the chopped parsley.
- 6
Heat a nonstick skillet over medium-high heat. Add the marinated chicken and cook for 6–8 minutes, turning occasionally, until golden and fully cooked through.
- 7
In a separate bowl, combine the cherry tomatoes, cucumber, kalamata olives, feta cheese, and remaining parsley. Toss gently with the remaining lemon-herb dressing.
- 8
