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Mediterranean Chicken Bowls: Quick and Flavorful Dish
Emily

Mediterranean Chicken Bowls

Flavorful 30-minute Mediterranean bowls with marinated chicken, lemony tzatziki, and vibrant veggies. Perfectly balanced for weeknights or gatherings, this customizable recipe features tender chicken over couscous with tangy condiments.
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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 evenly
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp ground oregano
  • 1 tsp paprika
  • ½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes
  • 1½ cups halved cherry tomatoes
  • 3 cups cooked couscous (or rice/quinoa)
  • 1 large cucumber, shredded
  • 1 cup plain yogurt (or vegan alternative)
  • Zest of 1 lemon
  • 1 tsp chopped fresh herbs (dill, mint)
  • 4 cups baby spinach or arugula (optional fresh greens)

Method
 

  1. Mix marinade: Whisk olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, pepper, and red pepper flakes until thickened
  2. Marinate chicken: Coat chicken breasts evenly with marinade, let rest 15-30 minutes
  3. Preheat skillet: Heat 1 tbsp olive oil in a large pan over medium-high
  4. Cook chicken: Sear chicken 5-6 minutes/side until golden and 165°F, let rest 5 minutes
  5. Prepare tzatziki: Press shredded cucumber to remove moisture, mix with yogurt, lemon zest, herbs, and salt
  6. Assemble bowls: Layer ¾ cup couscous, top with sliced chicken, cherry tomatoes, tzatziki, and fresh greens
  7. Optional add-ins: Crumble feta, add kalamata olives, or swap couscous with rice/quinoa

Notes

Use digital thermometer to check chicken doneness
Press cucumber thoroughly for firmer tzatziki texture
Rest chicken after cooking to retain juices
Freeze cooked chicken (unseasoned) up to 3 months
Substitute tahini for creamy alternative
Tzatziki can be made 1 day ahead