Roasted Greek Chicken and Couscous Salad

Serves 4 | Finish in 1 hour and 30 minutes

This recipe offers a healthy mix of protein, vegetables and grains for an easy dinner.


For the chicken:
4 4-6 ounce bone-in chicken breasts
1 lemon
1 tablespoon Instantly Fresh Oregano
1 tablespoon Instantly Fresh Basil
Olive oil
Salt and Pepper

For the salad:
2 cups cooked couscous
½ cup grape tomatoes, sliced in half
½ cup diced cucumber
½ cup diced red pepper
2 tablespoons diced red onion
¼ cup sliced Kalamata olives
½ cup Simply Artisan Reserve™ Feta Cheese Crumbles
2 tablespoons olive oil
1 tablespoons fresh lemon juice
1 tablespoon Litehouse® Red Wine Olive Oil Vinaigrette


Prepare the chicken by washing and drying the chicken breasts and placing them in a baking dish. Rub the tops of each chicken breast with olive oil. Squeeze the lemon juice over the tops of the chicken breasts. Season both sides with salt and pepper and sprinkle the tops with the oregano and basil. Bake at 350 degrees F for 1 hour 15 minutes, or until the internal temperature reaches 165 degrees F. While the chicken is cooking prepare the couscous salad. Place the cooked and cooled couscous into a medium size bowl. Add in the tomato, cucumber, red pepper, onion and olives. Toss the salad with the olive oil, lemon juice and vinaigrette. Just before serving, season with salt and pepper and mix in the feta cheese crumbles. When the chicken is finished cooking, serve with the salad.

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