Boneless Chicken Breast	g
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tsp
Dried Oregano	tsp
Dried Thyme	tsp
Shallot
Garlic Clove
Lemon Juice	tbsp
Lemon Zest	tsp
Salt & Pepper to taste
Pearl Couscous	g
Avocado
Mixed Olives	g
Greek Yoghurt	g
Feta Cheese	g
Garlic Powder	tsp
Mixed Green Salad	g
Pita Bread
Herbal Salsa
Fresh Herbs (Dill, Mint, Parsley)	g
Olive Oil	ml
Lemon Zest	tsp
Salt & Pepper to taste

1. For the skewers, rinse the chicken with cold water, pat dry and cut into approx. 2.5 x 2.5 cm cubes. Peel and mince the garlic clove and finely chop the shallot. In a medium bowl, mix the chicken, olive oil, paprika, chopped shallot, crushed garlic, oregano, thyme, lemon juice, lemon zest, salt and pepper well. Let it steep for at least 15 minutes. Then stick the chicken cubes on skewers.
2. In the meantime, cook the couscous in boiling salted water according to the package instructions and prepare the herbal salsa. Chop up all the herbs and mix them with olive oil in a small bowl. Then add the lemon peel and season with salt and pepper.
3. Place grilling pan over medium-high heat. Grill the skewers until cooked through and golden brown, turning them occasionally throughout cooking, about 10 to 12 minutes total.
4. While the skewers are grilling, cut the avocado and halve the olives. As soon as the couscous is ready, mix with half of the herbal salsa.
5. To prepare the garlic feta sauce, in a food processor mix the Greek yoghurt, feta, garlic, salt and pepper to a smooth paste. Add a tablespoon of ice water to reach the desired consistency.
6. To serve, spread green salad on the bottom of the bowl, spread over couscous with herbs, add avocado slices, olives, and grilled chicken. Spoon the garlic feta sauce and drizzle over herbal salsa. Serve with warm pita.

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