lemon dill chicken + couscous salad

5 from 4 votes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

FOR THE CREAMY LEMON DILL SAUCE

  • 1 cup plain Greek yogurt
  • 2 tablespoons finely chopped dill
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 lemon zest
  • kosher salt
  • cracked black pepper

FOR THE CHICKEN

  • 1 pound boneless skinless chicken thighs
  • ½ cup creamy lemon dill dressing
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • kosher salt
  • cracked black pepper

FOR THE BOWLS

  • 1 tablespoon olive oil
  • 1 ½ cups Israeli couscous
  • 1 ¾ cups water or chicken broth
  • 1 lemon juice
  • 2 Persian cucumbers diced
  • ½ small red onion diced
  • 1 cup grape tomatoes halved
  • ¼ cup crumbled feta cheese
  • 4 cups arugula
  • ½ cup lemon dill sauce for serving
  • toasted pita for serving

Instructions

FOR THE CREAMY DILL SAUCE:

  • In a large bowl, combine 1 cup yogurt, 2 tablespoons chopped dill, 2 cloves garlic, 1 tablespoon olive oil, and zest from 1 lemon. Season with a pinch salt and pepper. Reserve half the sauce for serving in a small bowl.

FOR THE CHICKEN:

  • Season 1 lb. chicken with a big pinch salt and pepper. Add to bowl with remaining dressing along with 1⁄2 teaspoon ground cumin, and 1⁄2 teaspoon ground coriander. Toss to combine, cover and refrigerate until ready to cook – up to 24 hours.
  • Preheat the oven to 425°F and line a sheet tray with parchment paper.
  • Remove chicken from the refrigerator and transfer to the prepared sheet tray. Bake until golden or an instant-read thermometer registers 165°F, 18 to 20 minutes.
  • Remove from oven, allow to cool slightly and slice for serving.

FOR THE BOWLS:

  • In a saucepan over medium-high heat add 1 tablespoon oil followed by 1 1⁄2 cups couscous. Cook, stirring, until toasted, 4 to 5 minutes. Add 1 3⁄4 cups liquid, and a pinch salt and pepper. Bring to a simmer then cook on low, covered, until liquid has absorbed, about 10 minutes.
  • Fluff couscous with a fork, transfer to a large bowl and squeeze juice of 1 lemon over the top. Toss to combine and let cool.
  • Add 2 diced cucumbers, 1⁄2 onion diced, 1 cup halved grape tomatoes, 1⁄4 cup crumbled feta; toss to combine. Serve over arugula alongside sliced chicken.

SERVING SUGGESTIONS:

  • Serve with hummus and toasted pita to complete the meal.

SWAP SUGGESTIONS:

  • Protein: Swap chicken thighs for chicken breasts.
  • Vegetarian: Omit chicken and roast 1 can drained and rinsed chickpeas in the oven until crispy.
  • Gluten-Free: Select a gluten-free couscous or use quinoa and cook accordingly.

MAKE AHEAD / WEEKEND PREP:

  • Make salad as listed above, separating the chicken from the other ingredients while storing for up to 3 days in an airtight container in the refrigerator. Just before eating, toss together and enjoy with a squeeze of lemon and crunchy pita chips on top.

Nutrition

Calories: 360kcal | Carbohydrates: 42g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 416mg | Potassium: 528mg | Fiber: 4g | Sugar: 4g | Vitamin A: 611IU | Vitamin C: 26mg | Calcium: 131mg | Iron: 2mg