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GRILLED CHICKEN




SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 25 min



INGREDIENTS:

2 chicken breasts (skin & bone off)

1 cup couscous

2 medium cucumbers

4-5 radishes

1 cup chopped dill

1/4 cup feta crumble

1/2 lemon, juiced

1 tsp dried oregano

1 tsp dried basil

S&P

olive oil




 

DIRECTIONS

  1. Preheat oven to 420°F.

  2. Cook couscous according to the packaging, set aside and let it cool down.

  3. In a bowl combine chicken, dried oregano and basil. Splash with olive oil and S&P to taste. Mix well until the chicken is coated in herbs and olive oil all around.

  4. Over high, heat a splash of olive oil in a cast iron or oven proof pan. When starts to smoke, place chicken breast into a pan. Sear until golden brown, about 1 min on each side. Remove from heat and place the pan into the oven. Roast for 15-20 min, until the internal temperature reaches 165F. Remove from the oven, let rest for about 5 min then slice.

  5. While the chicken roasts, chop up cucumbers and radishes. In a bowl combine cooked couscous, cucumbers radishes, dill and feta crumble. Pour the lemon juice and a generous splash of olive oil. Salt to taste and mix well.

  6. Serve the salad with the chicken and enjoy!

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