Healthy Grilled Chicken With Creamy Israeli Couscous

Greek yogurt and goat cheese give the couscous a rich flavor and creamy, risotto-like texture.

• Ready In: 4 hrs 30 mins
• Serves: 4

Ingredients

• 1  lb  boneskinless chicken breast (or thighs)
• 1⁄2 cup  non-fat  Greek yogurt
• 2  lemons, zested and juiced, plus more for serving
• 3  garlic cloves, minced
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried basil
• 1  tablespoon olive oil
• 1  tablespoon salt
• 1⁄2 tablespoon black pepper
• 1  cup israeli couscous
• 1 1⁄2 cups  chicken stock
• 2  ounces  soft  herbed goat cheese

Directions

1. Combine half the yogurt, half the lemon juice and zest, garlic, thyme, basil, olive oil, salt and pepper. Add in chicken breasts and allow to marinade for at least four hours.
2. Grill chicken for 6 minutes per side, until cooked to an internal temperature of 165 degrees F. Cover with foil and allow to rest.
3. While the chicken grills, bring the chicken stock to a boil. Add the Israeli couscous, cover and reduce heat to low. Cook for approximately 12 minutes, until most liquid is absorbed and the couscous is tender.
4. Add remaining Greek yogurt and goat cheese to the couscous. Turn off the heat and stir until the yogurt and cheese are well incorporated. Season with additional salt and pepper, to taste.
5. Transfer couscous to a large bowl or serving platter. Slice chicken breasts and place on top. Serve with extra wedges of lemon on the side.