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In a medium bowl, combine the cut chicken pieces with 2 tablespoons olive oil, 2 tablespoons lemon juice, dried oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the chicken evenly. Let marinate for at least 10 minutes while preparing other ingredients.

Heat a large skillet or non-stick pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.

While the chicken is cooking, bring the chicken broth to a boil in a medium saucepan. Once boiling, stir in the couscous. Remove from heat, cover, and let stand for 5 minutes, or until the liquid is absorbed and the couscous is fluffy. Fluff with a fork.

In a large bowl, combine the cooked couscous, cooked chicken, halved Kalamata olives, halved cherry tomatoes, diced red onion, chopped fresh parsley, lemon zest, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Gently toss to combine.

Taste the couscous mixture and season with additional salt and black pepper as needed. Serve warm or at room temperature.


In a medium bowl, combine the cut chicken pieces with 2 tablespoons olive oil, 2 tablespoons lemon juice, dried oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the chicken evenly. Let marinate for at least 10 minutes while preparing other ingredients.

Heat a large skillet or non-stick pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.

While the chicken is cooking, bring the chicken broth to a boil in a medium saucepan. Once boiling, stir in the couscous. Remove from heat, cover, and let stand for 5 minutes, or until the liquid is absorbed and the couscous is fluffy. Fluff with a fork.

In a large bowl, combine the cooked couscous, cooked chicken, halved Kalamata olives, halved cherry tomatoes, diced red onion, chopped fresh parsley, lemon zest, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Gently toss to combine.

Taste the couscous mixture and season with additional salt and black pepper as needed. Serve warm or at room temperature.
