Ingredients

The following ingredients have 4 Servings
  • 1 1/4 pound boneless, skinless chicken breasts
  • 3/4 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon plus 1 teaspoon paprika
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger or 1 tablespoon freshly grated ginger
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup artichoke hearts, quartered
  • 1/2 each of red and green bell pepper, chopped
  • 1/2 of a cucumber, peeled and diced
  • 1/3 cup whole, pitted kalamata olives
  • 2 tablespoons diced purple onion
  • 3 sprigs of oregano
  • Juice of half a lemon
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 5 ounces baby spinach
  • 1 cup prepared pearl couscous
  • 1/3 cup feta cheese

Instruction

  • In a medium-sized bowl, combine the yogurt, lemon, garlic, paprika, cumin, coriander, cardamom, nutmeg, cayenne, salt, and pepper. Whisk until well mixed. Set aside.
  • Cut chicken into 1 1/2 inch chunks. Stir chicken into the yogurt mixture. Cover with plastic wrap and refrigerate for 3 hours.
  • Combine the artichokes, bell pepper, cucumber, olives, and onion in a medium bowl. Remove the leaves from the oregano sprigs and chop. Add the oregano, lemon juice, olive oil, salt, and pepper. Stir to combine. This can be done up to 2 hours in advance.
  • Preheat grill to high heat and oil grill grates. Remove chicken from the marinade and thread on skewers. After grill has preheated to high, lower heat to medium-high. Grill skewers, turning once, about 4-5 minutes per side.
  • Toss spinach with pearl couscous. Divide mixture evenly among 4 plates. Divide the vegetable mixture and grilled chicken evenly among the four plates. Top with a sprinkling of feta.