# What You'll Need:
→ Greek Lemon Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons dried oregano
05 - 2 garlic cloves, minced
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
→ Pearl Couscous Salad
08 - 1 cup pearl couscous
09 - 2 cups water or chicken broth
10 - 1/2 cup cherry tomatoes, quartered
11 - 1/3 cup cucumber, diced
12 - 1/4 cup red onion, finely diced
13 - 1/4 cup Kalamata olives, pitted and sliced
14 - 1/4 cup feta cheese, crumbled
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon olive oil
17 - 1 tablespoon fresh lemon juice
18 - Salt and pepper to taste
→ Tzatziki
19 - 1 cup Greek yogurt
20 - 1/2 cup cucumber, grated and squeezed dry
21 - 1 garlic clove, minced
22 - 1 tablespoon fresh dill, chopped
23 - 1 tablespoon fresh lemon juice
24 - 1 tablespoon olive oil
25 - Salt and pepper to taste
→ Assembly
26 - 4 large pita breads
27 - Extra crumbled feta cheese for garnish
28 - Fresh parsley for garnish
# How to Cook:
01 - In a mixing bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken breasts, toss to coat evenly, and let marinate for at least 15 minutes at room temperature.
02 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then slice thinly.
03 - In a saucepan, bring water or broth to a boil. Add pearl couscous, reduce heat to low, and simmer uncovered for 8-10 minutes, stirring occasionally, until tender and liquid is absorbed. Drain if necessary and allow to cool slightly.
04 - In a large mixing bowl, combine cooked couscous, quartered cherry tomatoes, diced cucumber, finely diced red onion, sliced olives, crumbled feta cheese, and chopped parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine.
05 - In a small bowl, mix Greek yogurt, grated cucumber that has been squeezed dry, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Stir until smooth and well combined. Refrigerate until ready to serve.
06 - Heat pita breads in a skillet over medium heat for 1-2 minutes per side or wrap in foil and warm in a 350°F oven for 5 minutes until soft and pliable.
07 - Cut warm pita breads in half to form pockets. Layer couscous salad into each pocket first, top with sliced chicken, and finish generously with tzatziki sauce, extra crumbled feta cheese, and fresh parsley.
08 - Serve immediately while pitas are warm, or wrap in foil for a portable meal option.
