# What You'll Need:
→ Greek Lemon Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - ½ teaspoon dried thyme
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Pearl Couscous Salad
09 - 1 cup pearl couscous
10 - 2 cups water or chicken broth
11 - ½ cup cherry tomatoes, halved
12 - ¼ cup cucumber, diced
13 - ¼ cup red onion, finely chopped
14 - ¼ cup Kalamata olives, sliced
15 - 2 tablespoons fresh parsley, chopped
16 - 2 tablespoons extra virgin olive oil
17 - 1 tablespoon red wine vinegar
18 - Salt and pepper to taste
→ Assembly
19 - 4 large pita breads, halved
20 - 3.5 oz feta cheese, crumbled
21 - 1 cup tzatziki sauce
22 - Lettuce leaves (optional)
# Directions:
01 - In a mixing bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Add chicken and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
02 - In a saucepan, bring water or broth to a boil. Add pearl couscous, reduce heat to low, cover, and simmer for 8 to 10 minutes until tender. Drain and transfer to a large bowl to cool slightly.
03 - Add cherry tomatoes, cucumber, red onion, olives, and parsley to the cooled couscous. Drizzle with olive oil and red wine vinegar, season with salt and pepper, and toss thoroughly.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill 5 to 6 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
05 - Warm pita breads in a dry skillet over medium heat or in a 350°F oven for 2 to 3 minutes until soft and pliable.
06 - Gently open each pita half. Layer with lettuce if desired, couscous salad, sliced chicken, crumbled feta cheese, and a generous spoonful of tzatziki sauce.
07 - Serve the stuffed pitas immediately while warm.
