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Author Notes: A huge, healthy chopped salad full of roasted vegetables, chicken, feta cheese, and Israeli couscous, topped with a tangy Greek yogurt-lemon dressing. This makes a HUGE salad for 4 people, and your dollar goes a long way since cheap ingredients like romaine lettuce and couscous add bulk to the salad and fill you up! —foxeslovelemons
- 2 large red or yellow bettes, roots and leaves trimmed
- 4 tablespoons olive oil, divided
- 1/2 cup Greek yogurt
- 1-1/2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon 1 pinch ground black pepper, divided
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 1/2 small red onion, cut into 1/2-inch thick slices
- 1/2 teaspoon kosher salt
- 1/2 pound boneless, skinless chicken thighs or breasts
- 2 teaspoons Middle Eastern seasoning mix**
- 1/2 cup Israeli (pearl) couscous
- 2 heads romaine lettuce, chopped
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Preheat oven to 400. Place beets on large piece of foil; drizzle with 1 tablespoon oil. Fold foil over beets and crimp edges to form a tightly-sealed package. Place on rimmed baking pan and roast 45 minutes to 1 hour, or until beets are tender. Let cool 10 minutes, then use paper towel to rub beet skins off.
- Meanwhile, in small bowl, stir together yogurt, lemon juice, lemon zest, 1 pinch black pepper and 1 tablespoon oil.
- After the beets have been in the oven for 20 minutes, toss bell peppers and onion with 1 tablespoon oil, salt and remaining 1/4 teaspoon black pepper. Transfer to oven on same pan as beets. Roast vegetables 25 minutes or until golden brown and tender, turning once halfway through cooking.
- After the vegetables have been in the oven 10 minutes, place chicken on separate rimmed baking pan. Rub chicken with remaining 1 tablespoon oil and seasoning mix. Place chicken in oven; cook 14 to 16 minutes or until internal temperature reaches 165°, turning once halfway through cooking.
- Meanwhile, in small saucepot, bring 2/3 cup water to a boil. Stir in couscous; reduce heat to medium-low and simmer uncovered 6 minutes. Cover pan and remove from heat; let stand 10 minutes.
- To serve, cut vegetables (including beets) and chicken into 1-inch pieces and transfer to large serving bowl. Add lettuce, feta, parsley, couscous and yogurt mixture, and toss to combine.
- **To make your own Middle Eastern seasoning, combine 1 tsp. cumin, 1 tsp. dried oregano, 1 tsp. paprika, 1/2 tsp. coriander, 1/4 tsp. cinnamon and 1/8 teaspoon ground cloves. You will have some of this mix left over for next time if you use this to make the salad.
- This recipe was entered in the contest for Your Best Chicken
- This recipe was entered in the contest for Your Best Cheap Feast