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Chicken Mediterranean Bowl Recipe with Couscous
Emily

Chicken Mediterranean Bowl Recipe with Couscous

A refreshing Mediterranean bowl with lemon-scented chicken, cool tzatziki, and fluffy couscous. Perfect for a quick, flavorful lunch or dinner that balances protein, texture, and herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken breasts, pounded to ½-inch thickness
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (or marjoram)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups cooked couscous
  • 1½ cups cherry tomatoes, halved
  • 1 cup cucumbers, thinly sliced (for tzatziki)
  • 1 cup Greek yogurt
  • 1 teaspoon minced garlic (optional for tzatziki)
  • 1 tablespoon lemon juice (for tzatziki)
  • 1 small red onion, thinly sliced (optional)
  • ½ cup crumbled queso blanco (or halal-compliant cheese)
  • 1 teaspoon fresh dill or ½ teaspoon dried dill

Method
 

  1. Mix marinade: Whisk olive oil, lemon juice, and garlic in a small bowl. Add oregano, smoked paprika, cumin, salt, and pepper. Marinate chicken for 15-30 minutes.
  2. Preheat oven to 400°F (200°C). Dry chicken breasts with paper towels and coat thoroughly with marinade. Arrange on a baking sheet and bake for 18-20 minutes, or until no longer pink.
  3. Prepare tzatziki: In a bowl, combine cucumbers, Greek yogurt, 1 teaspoon fresh lemon juice, and minced garlic. Set aside.
  4. Build bowls: Layer cooked couscous, cherry tomatoes, optional red onion, and crumbled queso blanco. Top with baked chicken, tzatziki, and fresh dill. Serve with lemon slices.

Notes

Substitute queso blanco with feta if halal restrictions are not a concern. Use grape tomatoes as a cherry tomato alternative. Prepare tzatziki ahead and store in an airtight container for up to 2 days. Leftovers keep in the refrigerator for 3-4 days.