Greek Chicken Couscous Bowl - cooking recipe

Ingredients

Chicken:
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon ground cardamom
1/4 teaspoon ground coriander
2 skinless, boneless chicken breasts
2 tablespoons vegetable oil
1/2 lemon, juiced
Couscous:
1 1/2 cups water
1 cup dry couscous
Tzatziki Sauce:
1/2 cucumber, peeled and shredded
1/2 cup sour cream
1/2 cup Greek yogurt
1/2 lemon, juiced
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon black pepper
Toppings:
1 broccoli crown, cut into florets
1 medium red onion, diced
1/2 cucumber, peeled and diced
2 roma tomatoes, diced
1/2 cup chopped Kalamata olives, or to taste
1/2 cup chopped fresh parsley
1 (4 ounce) package crumbled feta cheese, or to taste

Preparation

Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.