Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon fresh lemon juice
- 2 tablespoon honey
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh mint
- 1/4 cup greek yogurt
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 4 boneless skinless chicken breasts
- 1 teaspoon fresh lemon juice
- 2 tablespoon honey
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh mint
- 1/4 cup greek yogurt
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 cup couscous
- 1 teaspoon dijon mustard
- 2 teaspoon plum tomatoes, seeded and chopped
- 1/4 cup finely chopped red onion
- 1/2 cup sliced kalamata olives
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 cup chicken stock
- 1 teaspoon fresh lemon juice
- 4 ounce crumbled feta cheese
- 1 cup chopped seedless cucumber
- 2 teaspoon olive oil
Preparation
Baking Directions:
Marinate the chicken: In a large resealable plastic bag, add the chicken, lemon zest, juice, honey, oregano, mint, yogurt, olive oil, salt and a few coarse grinds of pepper.
Seal bag and mix everything together by squishing around.
Rest on the counter for 2 hours.
(Or refrigerate for two hours, then rest two more hours on the countertop before cooking.
Cooking meats when they are at room temperature keeps them juicy and allows them to cook properly and evenly throughout.
Do not rest meat at room temperature for more than two hours).
Grill the chicken: Preheat the oven to 200 degrees.
Heat grill or grill pan to medium-high heat.
Remove the chicken from the bag and pat dry.
Season both sides gently with salt and pepper.
Add the chicken, smooth side down, to the grill and cook until a peek beneath reveals deep, golden grill marks and the chicken easily releases from the grill, about 5 minutes.
Flip and cook 4 minutes more.
Place on a baking sheet in the oven to keep warm while making the couscous.
Make the couscous: In a large bowl combine the couscous, mustard, tomatoes, red onion, olives, oregano and basil.
In a medium pot on high heat bring the chicken stock, zest and lemon juice to a boil.
Pour boiling liquid over the couscous mixture and cover immediately and tightly with a lid or plastic wrap.
Wait 5 minutes, then add the feta and cucumber.
Fluff with a fork, add the olive oil and fluff again.
(No salt is needed for this, the stock, olives and feta should do the trick!) Serve warm with sliced chicken over the top.
