Delicious Herbed Chicken and Couscous Bowls with Creamy Tzatziki combine marinated chicken, fluffy couscous, fresh vegetables, and cool yogurt sauce in a balanced Mediterranean-inspired meal.
Ingredients
2 pounds boneless skinless chicken breasts or thighs
3 tablespoons olive oil
3 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground cumin
Juice of 1 lemon
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1 1/2 cups chicken broth
1 tablespoon olive oil for couscous
1 1/2 cups plain Greek yogurt
1 cup finely grated cucumber drained
1 clove garlic minced
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 cup cherry tomatoes halved
1 cup sliced cucumber
1/4 cup thinly sliced red onion
1/4 cup chopped fresh parsley
1/2 cup crumbled feta cheese optional
Instructions
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Combine olive oil garlic oregano paprika cumin lemon juice salt and pepper. Coat chicken and refrigerate for at least 30 minutes.
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Mix Greek yogurt grated cucumber garlic lemon juice olive oil and dill. Chill until ready to serve.
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Bring chicken broth to a boil remove from heat stir in couscous and olive oil cover and rest 5 minutes then fluff.
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Cook chicken in a skillet over medium heat 5 to 7 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Rest and slice.
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Divide couscous into bowls top with chicken vegetables tzatziki and feta.