# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3.5 oz feta cheese, crumbled
→ Pearl Couscous Salad
10 - 1.25 cups pearl couscous
11 - 2 cups water or low-sodium chicken broth
12 - 1/2 cucumber, diced
13 - 1 red bell pepper, diced
14 - 1 cup cherry tomatoes, halved
15 - 1/4 small red onion, finely chopped
16 - 1/3 cup Kalamata olives, pitted and sliced
17 - 2 tablespoons fresh parsley, chopped
18 - 2 tablespoons fresh mint, chopped
→ Dressing
19 - 3 tablespoons extra-virgin olive oil
20 - Juice of 1 lemon
21 - 1 teaspoon Dijon mustard
22 - 1/2 teaspoon honey
23 - Salt and pepper to taste
# Method:
01 - In a bowl, combine olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add chicken strips and toss thoroughly to coat. Marinate for at least 15 minutes or up to 2 hours refrigerated.
02 - Bring water or broth to a boil in a medium saucepan. Add pearl couscous, reduce heat to a simmer, cover, and cook for 8 to 10 minutes until tender. Drain, rinse briefly with cold water, and set aside to cool.
03 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, and honey until emulsified. Season with salt and pepper to taste.
04 - In a large bowl, combine cooled pearl couscous, diced cucumber, bell pepper, cherry tomatoes, red onion, sliced Kalamata olives, fresh parsley, and fresh mint. Pour prepared dressing over the mixture and toss well to combine.
05 - Heat a non-stick skillet or grill pan over medium-high heat. Cook marinated chicken strips for 3 to 4 minutes per side until golden brown and cooked through.
06 - Divide couscous salad among serving bowls. Top each portion with seared chicken strips and crumbled feta cheese. Serve immediately while chicken is warm.
