Yogurt-marinated chicken over lemony couscous with a crisp cucumber-tomato salad and a quick tzatziki. Mediterranean plate that reheats beautifully for the week.
Whisk the yogurt, olive oil, garlic, lemon juice, oregano, paprika, and a good pinch of salt and pepper. Coat the chicken and let it sit at least 20 minutes, or up to overnight in the fridge.
Bring the stock to a boil, stir in the couscous, cover, and pull off the heat. Let it steam 5 minutes, then fluff with a fork and fold in the lemon zest and juice.
Toss the tomatoes, cucumber, red onion, olives, and dill with a pinch of salt and a splash of olive oil.
Heat a grill pan or skillet over medium-high. Cook the chicken 5 to 6 minutes per side, until the marinade chars in spots and the center hits 165F. Let it rest 5 minutes, then slice.
Build the bowls: couscous down, sliced chicken and salad alongside, feta crumbled over, and a spoonful of tzatziki to bring it together.