# What You'll Need:
→ Greek Chicken
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tbsp olive oil
03 - 2 tbsp freshly squeezed lemon juice
04 - 2 tsp dried oregano
05 - 2 garlic cloves, minced
06 - 1 tsp salt
07 - ½ tsp 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 tbsp 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 tbsp extra virgin olive oil
18 - 1½ tbsp red wine vinegar
19 - 1 tbsp lemon juice
20 - 1 tsp Dijon mustard
21 - ½ tsp dried oregano
22 - ¼ tsp salt
23 - ¼ tsp black pepper
# Directions:
01 - In a bowl, combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken strips and toss to coat. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor development.
02 - Heat olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 1–2 minutes. Pour in water or broth, bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes until couscous is tender and liquid is absorbed. Fluff with a fork and let cool slightly.
03 - In a large bowl, combine cooked couscous, cherry tomatoes, cucumber, red onion, olives, and parsley.
04 - In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper. Pour over the salad and toss to combine.
05 - Heat a grill pan or skillet over medium-high heat. Add marinated chicken strips and cook for 3–4 minutes per side until cooked through and golden. Remove from heat.
06 - Divide the couscous salad among four bowls. Top with chicken strips and sprinkle with crumbled feta cheese.
07 - Serve immediately, optionally garnished with extra parsley or a lemon wedge.
