Greek Chicken Couscous Bowl

Ingredients

For the chicken bowl:

• 6 ounces precooked or leftover chicken breasts
• 1/2 cup couscous, cooked
• 1 cup chopped Romaine lettuce
• 1/2 cup chopped English cucumber
• 1/2 cup cherry tomatoes, sliced
• 1/4 medium red onion, sliced
• 1/4 cup black olives, sliced
• 1/4 cup crumbled feta cheese
• Pita bread (optional)

For the dressing:

• 1/2 medium lemon, juiced
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon Dijon mustard
• 1/4 cup olive oil
• Black pepper, to taste

Directions

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.

Nutrition Information

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%