# 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 - ½ teaspoon black pepper
→ Pearl Couscous Salad
08 - 1 cup pearl couscous
09 - 2 cups water or chicken broth
10 - ½ cup cherry tomatoes, quartered
11 - ⅓ cup cucumber, diced
12 - ¼ cup red onion, finely diced
13 - ¼ cup Kalamata olives, pitted and sliced
14 - ¼ 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 Sauce
19 - 1 cup Greek yogurt
20 - ½ 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 for garnish
28 - Fresh parsley for garnish
# How-To Steps:
01 - In a bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken breasts, toss to coat thoroughly, 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 golden. Transfer to a cutting board, 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 medium-low, and simmer uncovered for 8-10 minutes, stirring occasionally, until tender and liquid is absorbed. Drain if necessary and transfer to a bowl to cool.
04 - In a large bowl, combine cooled couscous, cherry tomatoes, cucumber, red onion, olives, feta, and 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, minced garlic, dill, lemon juice, olive oil, salt, and pepper. Stir until smooth and well combined. Refrigerate until ready to serve.
06 - Warm pita breads over direct heat or in a dry skillet for 30 seconds per side. Cut each in half to create pockets. Layer couscous salad and sliced chicken into each pocket, then top generously with tzatziki sauce, additional crumbled feta, and fresh parsley.
07 - Serve immediately while pita is warm, or wrap with parchment for portable transport.
