Greek salad with roasted chicken is full of fresh veggies, flavor, and so easy to make.
You can find the full post at https://www.fuelingasouthernsoul.com/greek-salad-with-roasted-chicken/
2 pound of Boneless skinless Chicken Breasts (or tenderloins)
2 Tablespoons Olive Oil
Salt and Pepper
1 Cup Pearl Couscous
1 Tablespoon Butter
1/2 Teaspoon of Salt
10 Ounces Baby Spinach
1 Medium Cucumber
4 Ounces Kalamata Olives
1 Pint Cherry Tomatoes
1/2 Red Onion
Homemade Tzatziki Sauce
Preheat the oven to 350 degrees.
Place chicken on a baking sheet lined with foil or parchment paper.
Drizzle olive oil over the chicken and season with salt and pepper.
Place in the oven for 20 minutes or until the internal temp is 165.
Remove once finished and wait for salad assembly.
In a large saucepan add in 1 1/2 cups of water and bring to a boil on medium-high on the stove.
Once boiling, add in 1 cup of couscous, butter, and salt. Turn to medium-low. Cover with a lid and cook for 8-10 minutes or until all the water has been absorbed.
Remove from the stove and fluff with a fork.
To a large salad bowl add in the spinach.
Thinly slice the cucumber and red onion, and half the tomatoes and olives.
Add in the chicken, couscous, cucumber, red onion, tomatoes, and olives to the spinach.