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.
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: 467; Total Fat: 34g; Saturated Fat: 6g; Monounsaturated Fat: 22g; Cholesterol: 60mg; Sodium: 748mg; Carbohydrate: 16g; Dietary Fiber: 3g; Sugar: 2g; Protein: 26g
Nutrition Bonus: Potassium: 193mg; Iron: 8%; Vitamin A: 50%; Vitamin C: 11%; Calcium: 9%
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