Lemon Dijon Chicken:

• 2 large boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Couscous:

• 1 cup couscous
• 1 1/4 cups low-sodium chicken broth or water
• 1 tablespoon olive oil
• Pinch of salt

Garlic Feta Yogurt Sauce:

• 1/2 cup crumbled feta cheese
• 1/2 cup plain Greek yogurt
• 1 small garlic clove, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1–2 tablespoons warm water (to thin)
• Pinch of salt

Fresh Veggie Toppings:

• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• Optional: arugula or microgreens for garnish