Greek Chicken Couscous Bowl

In this Greek Chicken Couscous Bowl, fluffy wheat couscous is topped with Greek roasted chicken, feta shards, fresh tomatoes, cucumbers and olives. A deliciously light and satisfying meal that's perfect for a light lunch or dinner. Serves 4 in about 40 minutes.

Course chicken / poultry

Cuisine Greek, Mediterranean

Keyword bowls, chicken, couscous, fresh, greek, tzatziki

Prep Time 10

Cook Time 30

Total Time 40

Servings bowls

Calories 415

Author Laurie McNamara

Ingredients

FOR THE ROASTED GREEK CHICKEN:

1¼ pounds boneless skinless chicken breasts or thighs
2 tablespoons olive oil
1/2 large lemon juiced
kosher salt
2 tablespoons Greek Seasoning use rounded tablespoons

FOR THE BOWLS:

2 cups cooked couscous
1 cup sliced cucumber
1/2 cup feta cheese crumbled, more or less to taste
1/2 cup Greek olives
1 cup cherry tomatoes
8 whole pepperoncini
1/2 cup sliced red onion
chopped dill to taste

US Customary - Metric

Instructions

Preheat your oven to 400℉ (or 200℃).
Place the chicken onto a rimmed metal baking sheet and toss in the oil, lemon juice, greek seasoning and a pinch of kosher salt. Roast on the middle rack for 20 to 25 minutes or until fully cooked. Transfer cooked greek chicken to a cutting board to rest before slicing.
Meanwhile, cook the couscous following the package directions and divide among bowls (or jars!).
Top couscous with sliced Greek chicken thighs, slices of cucumber, feta, olives, tomatoes, pepperoncini, red onion and garnish with chopped fresh dill and top with either homemade tzatziki sauce or Greek dressing.

Notes

Serve with homemade tzatziki sauce or greek dressing.

Nutrition