Greek Chicken Couscous Bowl

Mix rosemary black pepper salt oregano garlic powder onion powder cardamom and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer 2 to 3 minutes. Add seasoned chicken to the pan and cook covered 4 to 5 minutes. Flip chicken over and cook uncovered until browned on the outside and no longer pink on the inside 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.

While chicken cooks bring water to a boil in a saucepan and add salt to taste. Add couscous stir once and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.

Mix cucumber sour cream yogurt lemon juice olive oil garlic mint dill salt and black pepper together in a bowl until tzatziki sauce is just combined.

Divide cooked couscous between 4 bowls. Top with cooked chicken tzatziki sauce broccoli onion cucumber tomatoes olives parsley and feta cheese. Serve immediately or store in airtight containers to reheat later.