Chicken Tenders With Lemon Couscous
Servings: 4
Calories: 444kcal
Ingredients
- 1 pound boneless skinless chicken tenderloins
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 tsp onion powder
- ½ teaspoon paprika
- pinch salt
- 2 teaspoon olive oil
- 2 minced garlic cloves
Tzatziki sauce
- ⅓ cup fat-free Greek yogurt
- 2 tablespoon mayonnaise
- ½ cucumber (chopped)
- 2 teaspoon lemon juice
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- pinch salt
- 2 teaspoon fresh dillweed (or ½ teaspoon dried)
Lemon Couscous
- 1 cup pearl couscous
- 1½ cups low-sodium chicken broth
- 1½ tablespoon lemon juice
- 2 teaspoon lemon zest
- 2 tablespoon chopped fresh dill (or ½ teaspoon dried dill)
- ¼ teaspoon ground black pepper
Side salad
- 1 cucumber (chopped)
- 1 cup grape tomatoes (halved)
- ¼ cup red onions (thinly sliced)
- 10 pitted kalamata olives
- ½ tablespoon olive oil
- 1½ teaspoon lemon juice
- ¼ teaspoon black ground pepper
- ¼ teaspoon dried oregano
Instructions
- Mix the spices together and rub it all over the chicken tenders, then put the chicken in a bowl.
- Mix together the olive oil, lemon juice and garlic and pour it over the chicken.
- Cover the bowl with plastics wrap and put it in the fridge for about 10-30 minutes.
- Fire up the grill, and cook the chicken until a thermometer registers an internal temperature of 165 °F
- Meanwhile, chop up a cucumber and mix all of the tzatziki sauce ingredients together in a bowl.
- For the couscous, you'll want to cook the couscous according to package instructions, substituting the chicken broth for water and omitting the salt. When the couscous is done cooking, stir in the lemon juice and lemon zest, then fluff with a fork. Stir in the dill and pepper, and fluff again.
- For the salad, cup up all the vegetables and mix them together in a bowl. Stir the olive oil, lemon juice, pepper and oregano together and toss with the salad.