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Mediterranean Chicken Bowl

A Mediterranean Chicken Bowl made with juicy marinated chicken, couscous, fresh vegetables, feta, and creamy homemade tzatziki.
Ready in under 40 minutes.
Perfect for healthy dinners and meal prep.
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Main Course
Cuisine Mediterranean

Ingredients
  

Chicken

  • 1½ lbs boneless skinless chicken breasts pounded to even thickness
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes

Bowls

  • 3 cups cooked couscous
  • 1½ cups cherry tomatoes halved
  • 1 cup cucumber diced
  • ½ small red onion thinly sliced
  • 1 cup canned chickpeas drained and rinsed
  • ½ cup Kalamata olives
  • ½ cup crumbled feta cheese
  • Fresh parsley or mint chopped
  • Lemon wedges for serving

Homemade Tzatziki

  • 1 large cucumber finely shredded
  • ½ cup Greek yogurt
  • 1 garlic clove minced
  • 2 tablespoons lemon zest
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley dill, or mint
  • Salt and pepper to taste

Instructions
 

  • In a bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, cumin, salt, pepper, and red pepper flakes until well combined.
  • Coat the chicken evenly in the marinade. Let it marinate for 15–30 minutes for the best flavor.
  • Prepare the tzatziki by squeezing excess moisture from the shredded cucumber. Stir it together with Greek yogurt, garlic, lemon zest, olive oil, herbs, salt, and pepper.
  • Heat a skillet over medium-high heat. Cook the Mediterranean Chicken Bowl chicken for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  • Rest the chicken for 5 minutes before slicing across the grain.
  • Divide cooked couscous among serving bowls.
  • Arrange tomatoes, cucumber, onion, chickpeas, olives, and feta around the couscous.
  • Top with sliced chicken.
  • Spoon generous amounts of tzatziki over each bowl.
  • Garnish with chopped herbs and serve with fresh lemon wedges.

Notes

  • Substitute quinoa, farro, or rice for couscous.
  • Add avocado for extra creaminess.
  • Serve with warm pita bread.
  • Great served warm or chilled.
  • Fresh dill, parsley, or mint all work beautifully in the tzatziki.