Mediterranean Chicken Stir-Fry with Couscous and Herbs

Season the chicken thighs with oregano, basil, salt, and pepper. Heat 1 tbsp of olive oil in a pan over medium heat. Cook the chicken thighs for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and set aside.

In a separate pot, bring 1 cup of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

In the same pan used for chicken, heat the remaining 1 tbsp of olive oil. Add sliced red onion, bell peppers, artichoke hearts, and Kalamata olives. Cook for 4-5 minutes until vegetables are tender. Add lemon juice and toss to combine.

Add the cooked chicken back to the pan with the vegetables. Stir to combine and let it heat through for 2-3 minutes.

Serve the Mediterranean herb chicken stir-fry over the fluffy couscous. Top with crumbled feta cheese.

Garnish with fresh basil leaves and a drizzle of olive oil before serving. Enjoy hot as a satisfying lunch option.

For a twist, you can add some sun-dried tomatoes or roasted red peppers to the stir-fry. Alternatively, you can use quinoa instead of couscous for a different texture and added protein.