Instructions
Step 1. In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and cayenne pepper.
Step 2. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.
Step 3. Heat a grill pan or skillet over medium-high heat.
Step 4. Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 5. Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing.
Step 6. Bring the chicken broth or water to a boil in a saucepan.
Step 7. Stir in the couscous, olive oil, and salt.
Step 8. Remove from heat, cover, and let stand for 5 minutes.
Step 9. Fluff the couscous with a fork and set aside.
Step 10. In a large bowl, combine the lettuce, cherry tomatoes, cucumber, avocado, corn, and feta cheese.
Step 11. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and parsley to make the dressing.
Step 12. Drizzle the dressing over the salad and toss gently.
Step 13. Divide the couscous among serving bowls.
Step 14. Arrange the salad over one side of each bowl.
Step 15. Top with sliced blackened chicken.
Step 16. Serve immediately and enjoy.
Storage and Reheating Tips
Store the chicken, couscous, salad, and dressing separately in airtight containers in the refrigerator for up to 4 days.
Keep the avocado separate and add it just before serving to prevent browning.
Reheat the chicken and couscous gently in the microwave or on the stovetop until warmed through.
The salad is best enjoyed fresh and should be dressed just before serving.
This recipe is excellent for meal prep and can be assembled quickly throughout the week.
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