Print

Mediterranean Chicken Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

This Mediterranean Chicken Bowl is a vibrant and healthy meal featuring marinated grilled chicken served over couscous with fresh vegetables, olives, chickpeas, crumbled feta, and homemade tzatziki sauce. The dish balances bold Mediterranean flavors with a fresh, colorful presentation, perfect for a satisfying lunch or dinner.

Ingredients

Chicken Marinade

  • 1½ lbs boneless skinless chicken breasts (pounded to even thickness)
  • 2 tablespoon 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 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 & rinsed
  • ½ cup kalamata olives
  • ½ cup crumbled feta
  • Fresh parsley or mint chopped, for garnish
  • Lemon wedges for serving

Homemade Tzatziki

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

Instructions

  1. Mix the Marinade: Whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, black pepper, and red pepper flakes until the mixture is slightly thick and speckled.
  2. Marinate the Chicken: Coat the chicken breasts thoroughly in the marinade. Let them sit for 15 to 30 minutes until the surface looks darker and more seasoned, which intensifies the flavor without becoming wet or runny.
  3. Make the Tzatziki: Shred the cucumber finely and squeeze out excess moisture until mostly dry. In a bowl, combine the shredded cucumber with Greek yogurt, minced garlic, lemon zest, olive oil, chopped herbs, and season with salt and pepper. The tzatziki should be thick and hold soft mounds rather than spread thinly.
  4. Cook the Chicken: Heat a skillet over medium-high heat until hot. Place the marinated chicken breasts in the pan; you should hear a clear sizzle. Cook about 5 to 6 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
  5. Rest and Slice: Allow the chicken to rest for 5 minutes to retain juices, then slice across the grain into tender pieces.
  6. Build the Bowls: Evenly divide the cooked couscous into bowls. Arrange cherry tomatoes, diced cucumber, sliced red onion, chickpeas, kalamata olives, and crumbled feta in separate sections on top of the couscous to maintain freshness and texture.
  7. Finish the Bowls: Top each bowl with sliced chicken and a generous spoonful of tzatziki. Garnish with chopped fresh parsley or mint and add a lemon wedge to squeeze over just before eating for a zesty finish.

Notes

  • For extra flavor, marinate chicken up to 2 hours but no longer to avoid texture changes.
  • If you don’t have couscous, quinoa or bulgur can be excellent substitutes.
  • To save time, you can prepare the tzatziki a day ahead; it will develop deeper flavor.
  • Adjust the red pepper flakes to control spiciness according to taste.
  • Use fresh herbs like mint or parsley to enhance the Mediterranean freshness.

Find it online: https://recipefeastful.com/mediterranean-chicken-bowl-recipe/