Mediterranean Chicken Bowls

🥘 Ingredients

• butter
  1 tbsp
• chicken breast strips
  12 oz
• chicken stock concentrate
  1 unit
• couscous
  1 c
• garlic
  2 cloves
• lemon
  1 unit
• mediterranean spice blend
  2 tbsp
• olive oil
  1 tbsp
• paprika
  1 tsp
• persian cucumber
  1 unit
• roma tomato
  2 unit
• scallions
  2 unit
• turmeric
  ½ tsp
• vegetable oil
  1 tbsp
• yogurt
  ½ cup

🍳 Cookware

• medium bowl
• medium bowl
• medium bowl
• small bowl
• large pan

1. 

   1

   In a medium bowl , mix ¾ cup hot water, chicken stock concentrate , butter , and half the mediterranean spice blend . Microwave on high ⏱️ 1 minute . Place couscous in another medium bowl . Pour in stock mixture. Stir to combine, then cover bowl with plastic wrap or a pot lid. Set aside.

   chicken stock concentrate: 1 unit, butter: 1 tbsp, mediterranean spice blend: 2 tbsp, couscous: 1 c
2. 

   2

   Wash and dry all produce. Dice persian cucumber . Core, seed, and dice roma tomato . Trim, then thinly slice scallions , separating greens and whites. Zest 1 tsp zest from lemon , then cut into quarters. Cut one quarter into smaller wedges. Mince or grate garlic .

   persian cucumber: 1 unit, roma tomato: 2 unit, scallions: 2 unit, lemon: 1 unit, garlic: 2 cloves
3. 

   3

   In another medium bowl , toss together cucumber, tomato, scallion whites, half the lemon zest, juice from two lemon quarters, and a large drizzle of olive oil . Season with salt and pepper.

   olive oil: 1 tbsp
4. 

   4

   In a small bowl , stir together yogurt , juice from remaining lemon quarter, and garlic to taste. Start with a pinch and add more from there. Mixture should have a drizzling consistency—add up to 1 tbsp water if needed to thin. Season with salt and pepper to taste.

   yogurt: ½ cup
5. 

   5

   Pat chicken breast strips dry with a paper towel. Season all over with turmeric , ½ tsp paprika , salt, pepper, and remaining mediterranean spice. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned and no longer pink throughout ⏱️ 5 minutes .

   chicken breast strips: 12 oz, turmeric: ½ tsp, paprika: 1 tsp, vegetable oil: 1 tbsp
6. 

   6

   Fluff couscous with a fork and season with salt and pepper. Divide couscous, chicken, and salad between plates. Spoon as much yogurt sauce over salad as you like. Garnish with scallion greens, a pinch of paprika, and remaining lemon zest. Serve with lemon wedges.