Lemon-Herb Chicken & Chickpea Couscous Lunch Bowls

Ingredients

• 1 1/2 cups couscous
• 1 1/2 cups low-sodium chicken broth or water
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 lemon, zested and juiced
• 2 garlic cloves, finely grated or minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup halved cherry tomatoes and 1 cup diced cucumber
• 1/2 cup crumbled feta cheese and 1/4 cup chopped fresh parsley

Instructions

1. Place the couscous in a heat-safe bowl. Bring the broth or water to a boil, pour it over the couscous, cover, and let stand for 5 minutes. Fluff with a fork and set aside to cool slightly.
2. Pat the chicken dry. In a small bowl, combine 1 tablespoon olive oil, the lemon zest, half the lemon juice, garlic, oregano, and salt. Rub the mixture over both sides of the chicken.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook the chicken for 5 to 7 minutes per side, or until browned and the thickest part reaches 165°F. Rest for 5 minutes, then slice.
4. Toss the chickpeas with the couscous, tomatoes, cucumber, parsley, and the remaining lemon juice. Taste and add a small pinch of salt if needed.
5. Divide the couscous mixture among four bowls. Top each bowl with sliced chicken and feta. Serve at room temperature or chill in covered containers for a packable lunch.