Mediterranean Chicken Bowls

🥘 Ingredients

• butter
  1 tbsp
• chicken breast strips
  20 oz
• chicken stock concentrate
  2 unit
• couscous
  1 c
• cucumber
  2 unit
• garlic
  8 clove
• lemon
  4 unit
• olive oil
  4 tsp
• paprika
  2 tsp
• scallions
  4 unit
• tomato
  2 unit
• turmeric
  2 tsp
• vegetable oil
  4 tsp
• yogurt
  8 oz

🍳 Cookware

• medium
• medium
• large

1. 

   1

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

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

   2

   Wash and dry all produce. Dice cucumber into small pieces. Core, seed, and dice tomato . Cut tomatoes into a small dice. Trim scallions and thinly slice them, separating the whites and greens. Use a zester to get ⏱️ 1 teaspoon zest from the lemon , then cut the lemon into quarters. Cut one quarter into small wedges. Mince or grate garlic .

   cucumber: 2 unit, tomato: 2 unit, scallions: 4 unit, lemon: 4 unit, garlic: 4 clove
3. 

   3

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

   olive oil: 4 tsp
4. 

   4

   In a small bowl, combine yogurt and juice from the remaining lemon quarter. Stir in garlic to taste, starting with a pinch and adding more from there. Add water as needed until the mixture is a drizzling consistency. Season with salt and pepper.

   yogurt: 8 oz, garlic: 4 clove
5. 

   5

   Pat chicken breast strips dry with a paper towel. Season all over with turmeric , ½ teaspoon of paprika (save the rest for later), salt, and pepper. Heat a large drizzle of vegetable oil in a large pan, then add the chicken pieces and cook ⏱️ 4-5 minutes until browned on all sides.

   chicken breast strips: 20 oz, turmeric: 2 tsp, paprika: 2 tsp, vegetable oil: 4 tsp
6. 

   6

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