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MEDITERRANEAN CHICKEN & SALAD WITH YOGURT SAUCE & ISRAELI COUSCOUS


INGREDIENTS:

-4 chicken breasts pounded 1/2 inch thick & sliced in half vertically (8 total pieces)
-1 cup non-fat plain Greek yogurt
-1 box plain Israeli couscous (I purchased mine from Trader Joe's)
-1 English cucumber, chopped
-Mini Heirloom tomatoes, cut in half (I found a perfect sized pack at Aldi)
-1 avocado, diced
-1/4 cup red onion, diced
-Crumbled Feta cheese (I purchased the fresh blocks in water at Costco but you can use any kind)
-Olives ***Optional***
-3 Lemons
-2 tbsp minced garlic
-1/4 cup white wine (cheap Pinot Grigio works)
-Dried oregano
-Dried parsley
-Garlic powder
-Onion powder
-Salt/pepper

INSTRUCTIONS:

1. For yogurt sauce, mix Greek yogurt with juice from 1 half of 1 lemon. Season with garlic powder, parsley, salt & pepper to taste. Set aside.



2. For salad, mix chopped tomatoes, cucumber, red onion, & olives (optional) in a large bowl. Drizzle with 2 tbsp olive oil, juice from other half of lemon, season with salt & pepper to taste. Fold in diced avocado. Set aside & let rest for at least 10 minutes. (The longer this sits the more juices will develop). Top with crumbled feta when serving. 



3. Preheat oven to 375. Sprinkle chicken with oregano, garlic powder, onion powder, salt & pepper. Heat a large skillet over medium-high heat and add 2-3 tbsp of olive oil. Sear chicken on each side for about 1-2 minutes until just browned. Transfer to a deep baking dish.



4. In same skillet add 1 tbsp olive oil and minced garlic. Cook for 3-4 minutes, be careful not to let it burn. Deglaze pan with white wine, scrape up all the bits of chicken from the skillet. Add chicken stock & juice from remaining 2 lemons. Reduce for 5-8 minutes. Pour over chicken, cover with foil & bake for 15 minutes.



5. Cook Israeli couscous according to package directions. Season with salt & pepper before serving.

You can either serve the yogurt sauce under the chicken (pictured below) or on the side. You can also top the chicken with the salad for a more pretty presentation. 
*** Tip: Squeeze lemon juice beforehand in small separate bowls, this way you don't risk getting any seeds in your food!





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