Looking for a lunch idea straight out of the Mediterranean? Toss together a refreshing vegetable trio (lettuce, tomato and cucumber!) with fluffy couscous and savory grilled chicken. Drizzle with some Greek dressing, and dig in.
For the chicken bowl: For the dressing: In a small saucepan, bring 3/4 cup water and a pinch of sea salt to a boil. Stir couscous into the boiling water, cover with a lid and remove from heat. Let sit for about 5 minutes or until all the water is absorbed. Set aside and allow to cool, then fluff with a fork. Heat the chicken strips according to package directions. Once warm, chop chicken into bite-size pieces. Place lettuce in the bottom of salad bowl. Layer on chicken, cucumber, tomatoes and red onion. Top with 1/2 cup cooled couscous. In a Mason jar with a lid, add dressing ingredients, and shake until well-combined, about 15 seconds. Pour the vinaigrette over the salad. Add crumbled olives and feta, and toss lightly. Serve at room temperature, with toasted pita if desired. Serves: 2 | Serving Size: 1 chicken bowl Per serving: Calories: 461; Total Fat: 32g; Saturated Fat: 4g; Monounsaturated Fat: 21g; Cholesterol: 50mg; Sodium: 671mg; Carbohydrate: 21g; Dietary Fiber: 3g; Sugar: 3g; Protein: 24g Nutrition Bonus: Potassium: 205mg; Iron: 10%; Vitamin A: 48%; Vitamin C: 21%; Calcium: 4% Greek Chicken Couscous Bowl
Ingredients
Directions
Nutrition Information