Greek Chicken Couscous Bowl with Fresh Flavors

Combine rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander in a small bowl. Place the chicken on a plate and generously coat with the spice blend. Heat vegetable oil in a pan over medium heat for 2 to 3 minutes until it shimmers. Add the seasoned chicken and cook, covered, for 4 to 5 minutes. Flip the chicken and cook uncovered until golden and cooked through, about 5 to 6 more minutes. Check doneness with an instant-read thermometer, aiming for 165°F (74°C). Squeeze fresh lemon juice over the chicken and let it rest for 5 minutes. Slice into strips.

While the chicken is cooking, bring water to a boil in a separate saucepan. Add salt to taste, then stir in couscous and cover. Remove from heat and let steam for 5 minutes. Fluff with a fork when done.

In a bowl, combine cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and pepper. Stir until the tzatziki sauce is smooth and well-mixed.

Divide the cooked couscous into 4 bowls. Top each with the chicken, tzatziki sauce, broccoli, onions, cucumbers, tomatoes, olives, parsley, and feta cheese. Serve right away or store in airtight containers for reheating later.