Herby Lemon Chicken with Garlic Feta Sauce

Herby lemon chicken with creamy feta garlic sauce is what we need. And pearl couscous. Let’s just say Mediterranean fusion in a bowl, because we love food.

Ingredients

Ingredients
Servings:
g
Boneless Chicken Breast
tbsp
Olive Oil
tsp
Sweet Smoked Paprika Powder
tsp
Dried Oregano
tsp
Dried Thyme
Shallot
Garlic Clove
tbsp
Lemon Juice
tsp
Lemon Zest
Salt & Pepper to taste
g
Pearl Couscous
Avocado
g
Mixed Olives
g
Greek Yoghurt
g
Feta Cheese
tsp
Garlic Powder
g
Mixed Green Salad
Pita Bread
Herbal Salsa
g
Fresh Herbs (Dill, Mint, Parsley)
ml
Olive Oil
tsp
Lemon Zest
Salt & Pepper to taste
Calories
per serving
516
Carbs
22
Protein
32
Fat
31

Instructions

Preparing In The Kitchen
  1. For the skewers, rinse the chicken with cold water, pat dry and cut into approx. 2.5 x 2.5 cm cubes. Peel and mince the garlic clove and finely chop the shallot. In a medium bowl, mix the chicken, olive oil, paprika, chopped shallot, crushed garlic, oregano, thyme, lemon juice, lemon zest, salt and pepper well. Let it steep for at least 15 minutes. Then stick the chicken cubes on skewers.
  2. In the meantime, cook the couscous in boiling salted water according to the package instructions and prepare the herbal salsa. Chop up all the herbs and mix them with olive oil in a small bowl. Then add the lemon peel and season with salt and pepper.
  3. Place grilling pan over medium-high heat. Grill the skewers until cooked through and golden brown, turning them occasionally throughout cooking, about 10 to 12 minutes total.
  4. While the skewers are grilling, cut the avocado and halve the olives. As soon as the couscous is ready, mix with half of the herbal salsa.
  5. To prepare the garlic feta sauce, in a food processor mix the Greek yoghurt, feta, garlic, salt and pepper to a smooth paste. Add a tablespoon of ice water to reach the desired consistency.
  6. To serve, spread green salad on the bottom of the bowl, spread over couscous with herbs, add avocado slices, olives, and grilled chicken. Spoon the garlic feta sauce and drizzle over herbal salsa. Serve with warm pita.

Preparing In The Kitchen
  1. For the skewers, rinse the chicken with cold water, pat dry and cut into approx. 2.5 x 2.5 cm cubes. Peel and mince the garlic clove and finely chop the shallot. In a medium bowl, mix the chicken, olive oil, paprika, chopped shallot, crushed garlic, oregano, thyme, lemon juice, lemon zest, salt and pepper well. Let it steep for at least 15 minutes. Then stick the chicken cubes on skewers.
  2. In the meantime, cook the couscous in boiling salted water according to the package instructions and prepare the herbal salsa. Chop up all the herbs and mix them with olive oil in a small bowl. Then add the lemon peel and season with salt and pepper.
  3. Place grilling pan over medium-high heat. Grill the skewers until cooked through and golden brown, turning them occasionally throughout cooking, about 10 to 12 minutes total.
  4. While the skewers are grilling, cut the avocado and halve the olives. As soon as the couscous is ready, mix with half of the herbal salsa.
  5. To prepare the garlic feta sauce, in a food processor mix the Greek yoghurt, feta, garlic, salt and pepper to a smooth paste. Add a tablespoon of ice water to reach the desired consistency.
  6. To serve, spread green salad on the bottom of the bowl, spread over couscous with herbs, add avocado slices, olives, and grilled chicken. Spoon the garlic feta sauce and drizzle over herbal salsa. Serve with warm pita.

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