Mediterranean Grilled Chicken With Israeli Couscous Salad

4 Servings
30 min

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It's Friday my Food Talk Daily friends, and I would like to share one of my ultimate favorite super easy recipes, Mediterranean grilled chicken with Israeli couscous salad. Is all the flavors of the Mediterranean combined into one dish.


The marinade is the start of this dish. It is so tangy and delicious, that you will want to use it to marinade other meats like fish, steaks and shrimp. I have used it to marinate tilapia, mahi mahi and carne asada. Super delish!

The ingredients are so simple and the best part is that you can also use it as a salad dressing. Just add a little more of lemon juice and a good extra virgin olive oil to get a desired consistency. This is perfect, since you prepare 1 bowl with all the ingredients and be able to use it twice. It is fresh, heathy, easy to make and so flavorful. I start by making the marinade with crushed garlic, oregano, parsley, lemon, olive oil, salt and pepper. You will combine all ingredients and pour over the thinly sliced chicken breast and let it marinade while you start prepping your ingredients for the salad and cooking the Israeli couscous salad. My favorite ingredients for the couscous salad are: tomatoes, cucumbers, olives, feta cheese and fresh mint.



Let's get cooking and dishplay_it together.

Grilled Chicken Breast with Mediterranean marinade

Grilled Mediterranean chicken breast with Israeli couscous salad

Here is to tasty dishes made simple and flavorful!

Mediterranean Grilled Chicken With Israeli Couscous Salad

Recipe details

  • 4  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients

Mediterranean Chicken

  • 1 Lb. of thinly sliced chicken breast
  • 2 TBSP of Extra Virgin Olive Oil
  • 2 garlic cloves grated
  • 1 tbs of dry oregano
  • 1 tsp of chopped fresh parsley
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 lemon ( use zest and juice of the lemon

Israeli couscous salad

  • 1 box of Trader Joe's Israeli couscous
  • 1 1/3 cups of water
  • 1 cup of diced cucumber
  • 1 cup of diced grape tomatoes
  • 1/2 cup of cubed feta cheese
  • 10 mint leaves
  • 1/2 cup of chopped kalamata olives
  • 2 cups of arugula

Salad Dressing

  • 2 TBSP of Mediterranean marinade ( see ingredients above)
  • 1/4 cup of Extra virgin olive oil
  • 1 lemon ( juice and zest)

Instructions

Mediterranean Marinade

First, mix together all the ingredients for the marinade: olive oil, lemon, oregano, parsley, garlic, salt, pepper. Reserve about 1 tablespoon of this marinade for the dressing.
In a pyrex or in a large Ziploc bag place the thinly sliced chicken breast with the marinade for about 10 minutes, while you prep the salad.
For the salad: First, cook the Israeli couscous following package instructions. In a 2 quart saucepan, sautee 1 1/3 cups couscous with 1 tablespoon of olive oil over medium heat, until is golden brown (about 5 minutes). Slowly add 1 1/3 cup of boiling water and bring it to a boil. Reduce heat to medium low and cook and cover. Simmer for about 12 minutes or until liquid is absorbed.
While the couscous is cooking, let's prepare the salad ingredients. For this recipe I used 2 Persian cucumbers. First peel, sliced and cut in halves. Then slice the grape tomatoes and kalamata olives in half. Next cube the feta cheese.
Next, let's pre-heat up the grill to high temperature about 400 degrees. Then bring heat to medium and grill the chicken breast for about 4 minutes each side or until is cook through. Remember they are thinly slices of chicken breast so they will cook fast. Remove checkin and let it rest for 5 minutes before serving . If you don't want to use the outdoor grill, may use a stovetop cast iron grill instead.
To assemble your salad, first put a layer of the arugula, then the Israeli couscous, tomatoes, cucumbers, feta cheese, drizzle about 2 tablespoons of dressing and chopped mint leaves. Dinner is ready!

Dishplay_it with Myriam
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