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Lemon Rosemary Chicken with Cous Cous Salad
Lemon Rosemary Marinade
½ C Olive Oil
¼ C Lemon Juice
¼ C Rosemary, minced
1 ea Garlic Clove, minced
Salt and Black Pepper
2 lbs Chicken Breast, diced into cubes
Chicken Breast, diced into cubes
Mix olive oil, lemon juice, rosemary, garlic, salt and black pepper in small bowl. Add chicken and toss to coat thoroughly. Let sit in marinade for up to 24 hours. Skewer the marinated chicken pieces onto skewers and place on sheet tray. Place tray in 350 degree oven and bake until chicken is cooked all the way through, about 10-15 minutes. Remove from tray and place over cous cous salad.
Cous Cous Salad
4 Cups Cous Cous, cooked and cooled
2 T Olive Oil
½ C Cucumbers, chopped
½ C Tomatoes, chopped
½ C Red Onions, julienne
½ C Yellow Peppers, julienne
¼ C Feta, crumbles
2 T Red Wine Vinegar
Salt and Black Pepper
Combine all ingredients in a large bowl. Chill before serving.
