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
Preheat oven to 420°F.
Cook couscous according to the packaging, set aside and let it cool down.
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.
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.
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.
Serve the salad with the chicken and enjoy!