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