Preheat the oven to 375°F (190°C). Place the chicken breasts in a baking dish and drizzle with olive oil and lemon juice. Add the garlic, dried oregano, salt, and pepper, and rub the seasoning over both sides of the chicken. If you have a few minutes, let the chicken sit in the marinade while you prep the couscous and veggies.

Bake the chicken for 20 to 25 minutes, depending on thickness, until it’s fully cooked and the internal temperature reaches 165°F. Once done, let it rest for 5 minutes to help the juices settle before slicing.

While the chicken bakes, prepare the couscous. In a medium heatproof bowl, combine the dry couscous with salt and olive oil. Pour in the boiling water, stir once, and cover tightly with a lid or plate. Let it sit for 5 minutes, then fluff with a fork to separate the grains.

While the couscous steams, chop the cucumber, slice the radishes, thinly slice the green onions, and roughly chop the parsley. If you like, toss the vegetables with a splash of lemon juice and olive oil to give them extra flavor.

Slice the rested chicken and assemble the bowls. Start with a scoop of couscous, add the chicken, and top with the chopped vegetables and fresh parsley. Add an extra squeeze of lemon and a drizzle of olive oil if desired.

Serve the bowls warm or cold. If meal prepping, store the chicken and couscous together and keep the fresh toppings separate until ready to eat to maintain the texture.