Mediterranean chicken and couscous

Chicken and couscous bar, set up for everyone to build their perfect plate

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position and preheat oven to 450 degrees

Step 2

Trim and slice zucchini crosswise into 1/2 inch thick rounds

Step 3

Dice tomato into 1/4 inch pieces. Quarter lemon and roughly chop dill

Step 4

Toss zucchini on a baking sheet with a drizzle of oil, salt and pepper

Step 5

Roast on top rack, until tender and lightly browned, 14-16 minutes

Step 6

While zucchini cooks, combine chicken stock and couscous. Bring to a boil, then reduce to a low simmer.

Step 7

Cook until tender, 8-10 minutes

Step 8

Keep covered off heat until ready to serve

Step 9

While couscous cooks, heat a drizzle of oil in a large pan

Step 10

Add chicken, half the Oregano, half the garlic powder, salt and pepper

Step 11

Cook, stirring occasionally, until browned and cooked through, 4-6 minutes

Step 12

In a small bowl, combine tomato, juice from half the lemon, a drizzle of olive oil, salt and pepper

Step 13

In a separate small bowl, whisk together mayonnaise, sour cream and remaining garlic powder

Step 14

Add water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt and pepper

Step 15

Serve family style