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Greek Chicken Tzatziki Bowls

Chicken bowls with couscous, cucumber, olives, feta and tzatziki sauce.
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Greek Chicken Tzatziki Bowls are protein packed (over 40 grams per bowl) and big on flavor. We have all the classic Mediterranean ingredients, from marinated chicken breast to creamy tzatziki sauce and couscous, in one delicious bowl. Ready in under 45 minutes. 

Ingredients

Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • 2 tablespoons of English cucumber, peeled, seeds removed, then minced
  • 1 garlic clove, minced
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh dill, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Greek Chicken Bowls:

  • 2 Chicken Breasts, (about 1 lb)
  • 1/4 cup olive oil
  • juice from 1/2 a large lemon
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon salted butter
  • 1 cup pearl couscous
  • 1 and 1/2 cup chicken stock
  • 1 cup sliced English cucumber, cut into slices
  • 1/2 cup red onion, sliced into thin slices
  • 1 cup kalamata olives, chopped
  • 1 cup feta cheese crumbles

Instructions

  1. Trim the chicken breasts and pat dry with paper towels, if needed. Slice each breast in half (width) into 2 similar sized chicken cutlets, creating 4 thinner chicken breasts.
  2. Place the chicken breast into a large bowl and pour in 1/4 cup olive oil, juice from 1/2 a lemon, dried oregano, dried basil, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Mix together with your hands, coating each chicken breast in the mixture. Allow to marinate on the countertop for 15 minutes.
  3. To make the Tzatziki sauce: In a small bowl, add in greek yogurt, 2 tablespoons olive oil, minced cucumber, garlic, fresh dill, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until fully combined, then place in the fridge until assembling the bowls.
  4. In a medium sized pot over medium heat on the stovetop, melt 1 tablespoon of butter. Add in the pearl couscous and allow to toast in the butter for 2 minutes, stirring half way through. Pour in chicken stock and allow to come to a low boil. Turn heat to low and cover. Cook for 8-10 minutes until the stock is absorbed and the couscous is the texture of cooked pasta. Stir well and remove from the heat. Leave uncovered to avoid overcooking.
  5. As the couscous is boiling, sauté the chicken breast in a large skillet over medium heat for 4-5 minutes on each side until the internal temperature reaches 165 degrees. Remove to cutting board and tent with foil.
  6. Once the couscous is a pasta texture, stir well and remove from the heat. Leave uncovered to avoid overcooking.
  7. Allow the chicken to rest on the cutting board for 5-10 minutes, then slice into strips.
  8. Time to Assemble the Chicken Bowls! This recipe makes 4 bowls. Start with about 1/4 of couscous, then add about 1 cutlet of chicken breast into each bowl. Add in a few dollops of tzatziki sauce, then add in cucumbers, olives, onions, and feta cheese. Serve and enjoy!

Equipment

Notes

  • Try and slice the chicken breast in half in pretty even thickness so all the chicken breast finishes in the pan around the same time.
  • If you're not crazy about cucumber, you may want to blend the tzatziki sauce in the food processor to avoid the cucumber chunks. Personally, I like the added texture.

Find it online: https://simplymadeeats.com/19056/greek-chicken-tzatziki-bowls/