Description
These Greek Lemon Chicken Couscous Bowls are a vibrant and wholesome meal featuring tender lemon-marinated chicken paired with fluffy couscous and fresh, colorful veggies. Perfect for a quick weeknight dinner or meal prep, this dish combines Mediterranean flavors like oregano, garlic, and lemon with nourishing ingredients such as cucumbers, tomatoes, and feta cheese, all drizzled with a light tzatziki-inspired sauce.
Ingredients
For the Lemon Chicken Marinade
- 2 boneless, skinless chicken breasts (around 12 oz total)
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Couscous
- 1 cup couscous
- 1 cup chicken broth or water
- 1 tablespoon olive oil
- Salt, to taste
Vegetables and Toppings
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
Tzatziki Sauce
- 1/2 cup Greek yogurt
- 1/4 cup grated cucumber, squeezed dry
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts and toss to coat evenly. Cover and let marinate in the fridge for at least 30 minutes to allow the flavors to infuse.
- Cook the Couscous: Bring chicken broth or water to a boil in a saucepan. Stir in couscous, olive oil, and salt. Remove from heat, cover, and let it sit for 5 minutes until the liquid is absorbed. Fluff couscous with a fork and set aside.
- Prepare the Tzatziki Sauce: In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, salt, and pepper. Stir until well combined and refrigerate until ready to serve.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes on each side or until internal temperature reaches 165°F (74°C) and chicken is cooked through. Remove from heat and let rest for 5 minutes before slicing.
- Assemble the Bowls: Divide couscous evenly into bowls. Top with sliced lemon chicken, diced cucumber, halved cherry tomatoes, red onion slices, and crumbled feta cheese. Drizzle with tzatziki sauce and garnish with chopped parsley.
- Serve and Enjoy: Serve the bowls immediately while the chicken is warm or store components separately for meal prep. This dish is best enjoyed fresh for optimal flavor and texture.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes to the chicken marinade.
- You can substitute quinoa for couscous for a gluten-free version.
- To save time, prepare the tzatziki sauce and marinate chicken the night before.
- Leftover chicken and couscous can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Grill chicken on an outdoor grill if preferred for a smoky flavor.
