Mixed Plate Recipe

In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 0.5 tsp ground cumin, and 0.5 tsp salt to create a marinade.

Add the chicken breast to the marinade, coat evenly, and let rest for 15-30 minutes.

Preheat grill or skillet over medium-high heat. Remove chicken from marinade and cook until browned and cooked through, about 6-7 minutes per side, until the internal temperature reaches 165°F (75°C). Let rest 5 minutes and slice for serving.

In a saucepan, bring 1 cup water to a boil with a pinch of salt. Stir in 1 cup prepared couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork before serving.

Preheat oven to 425°F (220°C). Toss bell peppers, zucchini, and red onion with 1 tbsp olive oil and 0.5 tsp salt. Spread on a baking sheet and roast for 20-25 minutes, turning halfway, until tender and caramelized.

In a blender or food processor, combine 1 cup chickpeas, 2 tbsp tahini, 1 tbsp lemon juice, 1 garlic clove, 1 tbsp olive oil, and 0.25 tsp salt. Blend until smooth and creamy. Add water if needed to reach desired consistency.

Warm pita bread: lightly brush with 1 tsp olive oil and bake in a 350°F (175°C) oven for 3-4 minutes until warm and pliable.

Plate and assemble: place a bed of fluffy couscous on each plate. Top with sliced grilled chicken, roasted vegetables, and a dollop of hummus. Arrange warm pita on the side and serve immediately.