Roasted Chicken and Olive Skewers with Lemon-Herb Couscous

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the about 450 g chicken breast into 2.54 cm cubes.
2. 2Mince the 2 cloves of garlic. In a medium bowl, combine the 3 tbsp olive oil, 2 tbsp lemon juice, minced 2 cloves garlic, 1 tsp oregano, 1 tsp thyme, 1 tsp salt, and 0.5 tsp black pepper.
3. 3Add the about 450 g chicken breast cubes and the 0.5 cup Kalamata olives to the marinade mixture in the bowl. Stir to coat everything evenly, then let it marinate for at least 20 minutes at room temperature.
4. 4Thread the marinated about 450 g chicken breast cubes and 0.5 cup Kalamata olives alternately onto skewers. Place the skewers on a baking sheet and roast in the preheated oven at 205°C (200°C) for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C; the chicken should appear opaque and lightly browned.
5. 5While the chicken is roasting, bring 1 cup of water to a boil in a small saucepan. Add the 1 cup couscous to the boiling water, stir once, then remove the saucepan from the heat, cover it with a lid, and let it stand for 5 minutes until the water is absorbed and the couscous is fluffy; fluff the cooked couscous with a fork.
6. 6Dice the 0.5 medium cucumber into small cubes. Dice the 1 medium tomato into small cubes. Finely dice the 0.25 medium red onion. Roughly chop the 0.25 cup mint leaves. In a large bowl, combine the fluffed 1 cup couscous, diced 0.5 medium cucumber, diced 1 medium tomato, finely diced 0.25 medium red onion, and chopped 0.25 cup mint; stir gently to combine.
7. 7Serve the roasted chicken and olive skewers immediately, placed over the prepared couscous salad.

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