⅓ cup pearled couscous (55 g), cooked according to package instructions and cooled
Nutrition Info
Calories 782
Fat 47g
Carbs 41g
Fiber 42g
Sugar 11g
Protein 46g
How to Make It
1. Step
Make the chicken: Preheat the oven to 375°F (190°C).
2. Step
Season the chicken on both sides with the salt, black pepper, and Italian seasoning.
3. Step
In a small ovenproof skillet, heat the olive oil over medium heat until it shimmers. Add the chicken and cook until golden brown on both sides, about 3 minutes per side.
4. Step
Transfer the skillet to the oven and cook the chicken for 10–15 minutes, or until the internal temperature reaches 165°F (75°C).
5. Step
Meanwhile, make the vinaigrette. In a small bowl, combine the minced shallot and champagne vinegar. Let sit for about 5 minutes.
6. Step
Add the lemon juice, olive oil, salt, black pepper, and red pepper flakes, and whisk together until emulsified.
7. Step
Assemble the salad: In a large bowl, combine the spring mix, red onion, cherry tomatoes, cucumber, feta cheese, dill, dried cherries, dried oregano, and couscous.
8. Step
Pour the lemon vinaigrette over the salad and toss until well combined. Season with more salt and lemon juice to taste. Divide the salad between individual bowls.
9. Step
Slice the chicken, then divide among the salad bowls. Serve immediately.
