Lemon Dill Chicken & Couscous Bowls

🥘 Ingredients

• Israeli couscous
  1.5 c
• black pepper
  1 tsp
• chicken stock concentrate
  2 unit
• chopped chicken breast
  20 oz
• cooking oil
  1 tsp
• dill
  ¼ ounce
• dried oregano
  2 tsp
• garlic powder
  2 tsp
• lemon
  2 unit
• olive oil
  2 tsp
• salt
  1 tsp
• scallions
  4 unit
• sliced almonds
  1 oz
• sour cream
  3 tbsp
• tomato
  2 unit
• turmeric
  1 tsp
• yogurt
  4 tbsp

🍳 Cookware

• small
• small bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Zest and quarter lemon . Finely dice tomato . Trim and thinly slice scallions . Roughly chop half the dill — that’s half the dill for 2 servings, all for 4.

   lemon: 2 unit, tomato: 2 unit, scallions: 4 unit, dill: ¼ ounce
2. 

   2

   In a small pot, combine Israeli couscous , chicken stock concentrate , half the turmeric (all for 4), half the dried oregano (you’ll use the rest later), 1 cup of water (2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, ⏱️ 8 minutes ; keep covered off heat until ready to serve.

   Israeli couscous: 1.5 c, chicken stock concentrate: 2 unit, turmeric: 1 tsp, dried oregano: 2 tsp
3. 

   3

   In a small bowl , stir together yogurt , sour cream , half the garlic powder (you’ll use the rest later), and a small squeeze of lemon juice until combined. Add more water 1 tsp at a time until the sauce reaches a drizzling consistency. Season with salt and black pepper to taste.

   yogurt: 4 tbsp, sour cream: 3 tbsp, garlic powder: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   In a medium bowl , combine the diced tomato, sliced scallions, another squeeze of lemon juice, a drizzle of olive oil , and a pinch of salt and pepper. Let sit while you cook the chicken.

   olive oil: 2 tsp
5. 

   5

   Pat chopped chicken breast dry with paper towels and season all over with the remaining garlic powder, remaining oregano, salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken in a single layer; cook, flipping occasionally, until golden brown and cooked through, ⏱️ 5 minutes . Chicken is cooked when the internal temperature reaches 165°.

   chopped chicken breast: 20 oz, cooking oil: 1 tsp
6. 

   6

   Fluff the couscous with a fork. Stir sliced almonds , the remaining dill, the remaining lemon zest to taste into the couscous. Spoon the couscous into bowls and top with chicken, the tomato salad, and a drizzle of the lemon–yogurt sauce. Serve with remaining lemon wedges.

   sliced almonds: 1 oz