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Souvlaki Chicken with Couscous & Baby Kale Salad

Herb and garlic seared chicken served over baby kale and couscous salad with a creamy yogurt-dill sauce.
Difficulty: Easy
Time: 30-35 min
Calories: 547 Fat: 9g Carbs: 45g Protein: 18g

Souvlaki is a popular Greek “fast food” featuring quick-cooking small pieces of meat, sometime on skewers. For our dish, we replaced the traditional pita with fluffy couscous mixed with fresh, local baby kale for extra nutritional oomph. We finish the dish with a lemony dill yogurt sauce and feta for the perfect fresh flourish.

Ingredients
Shallot
Oregano
Dill
Lemon
Moroccan couscous
Garlic
Chicken breasts
Feta cheese
Yogurt
Baby kale

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Zest The peel of, or grating of a citrus peel for flavor.
Fronds The leafy, non stem, part of an herb, palm, fern or similar plant.

What you need

Foil-lined baking sheet

2 medium bowls

Small bowl

Medium pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Peel then thinly slice shallot. Mince or grate garlic. Remove oregano leaves from stem; discard stem, then mince. Remove dill fronds from stems; discard stems, then mince fronds. Zest lemon; cut in half, then juice. Remove chicken breasts from package; rinse and pat dry.

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Step 2: MARINATE CHICKEN

Combine oregano, ½ the garlic, 1 tsp oil, 1 tsp. lemon juice and a pinch of salt and pepper in a medium bowl; mix well to combine. Add chicken to bowl with marinade and toss well to combine. Cover and place in fridge for 20 min. While chicken is marinating, make the yogurt dill sauce.

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Step 3: MAKE YOGURT DILL SAUCE

Combine yogurt with dill, 1 tsp. lemon juice 1 tsp. lemon zest, and a pinch of salt and pepper in a small bowl. Whisk well, cover and place in fridge until ready to use. While yogurt sauce is getting happy, start the couscous.

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Step 4: MAKE COUSCOUS

Heat 3 cups water in a medium pot over high heat. Bring to a boil add couscous, turn off heat, cover and let sit for 15 min until couscous has absorbed all the water. Combine couscous, baby kale, 1 Tbsp. shallot, 1 Tbsp. oil and a pinch of salt and pepper in a medium bowl; toss well to combine. While couscous is cooking, start searing the chicken.

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Step 5: SEAR THE CHICKEN

Heat 1 Tbsp. oil over medium heat in a medium sauté pan. Add chicken and sear on all sides until golden and fully cooked through, about 5-6 min. The USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Divide baby kale and couscous salad between two bowls. Top with souvlaki chicken and drizzle with yogurt-dill dressing. Enjoy!