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Greek Chicken Couscous Bowls Flavorful Meal Prep Idea

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To create Greek Chicken Couscous Bowls, you will need the following ingredients: - 2 cups couscous - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - Juice of 1 lemon - 1/4 teaspoon red pepper flakes (optional) When making this dish, I recommend using fresh ingredients when possible. Fresh vegetables, like cucumbers and cherry tomatoes, provide great flavor and crunch. However, dried herbs, like oregano, add depth and convenience. If you have fresh oregano, use it for an even brighter taste! If you need gluten-free options, you can swap couscous for quinoa or rice. For a vegetarian meal, replace chicken with chickpeas or grilled veggies. You can also use a plant-based feta for a dairy-free alternative. These swaps keep the flavors while catering to different diets. {{ingredient_image_1}} To start, I cook the couscous first. In a medium saucepan, I bring 2 cups of water to a boil. Once the water bubbles, I stir in 2 cups of couscous. I then remove the pot from heat and cover it. I let it sit for about 5 minutes. This allows the couscous to absorb all the water. After 5 minutes, I fluff the couscous with a fork. This step makes it nice and light. I set it aside for later. While the couscous rests, I prepare the chicken. I take 1 pound of boneless, skinless chicken breasts. In a bowl, I mix 1 tablespoon of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, salt, and pepper. I coat the chicken with this marinade. Letting it sit for about 10 minutes helps the flavors mix well. Next, I heat a grill pan over medium-high heat. I add the marinated chicken and cook it for 6-7 minutes on each side. I check that the chicken is cooked through and has nice grill marks. Once done, I remove it from heat and let it rest for a few minutes before slicing it into strips. This resting time keeps the chicken juicy. Now it’s time to assemble the bowls. In a large bowl, I combine the fluffy couscous, 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/2 finely chopped red onion, 1/2 cup of halved Kalamata olives, and 1/2 cup of crumbled feta cheese. I toss everything gently to mix the ingredients well. Next, I drizzle the juice of 1 lemon over the couscous mixture. I also sprinkle it with 1/4 cup of chopped fresh parsley and 1/4 teaspoon of red pepper flakes if I want some heat. I toss the mixture lightly to blend all the flavors. Finally, I divide the couscous mixture into serving bowls. I top each bowl with the sliced grilled chicken. For a nice touch, I garnish with extra parsley and serve lemon wedges on the side. This adds a fresh look and taste to my Greek Chicken Couscous Bowls. To keep your chicken juicy, start with a good marinade. Use olive oil, oregano, garlic powder, salt, and pepper. Let the chicken sit in this mix for at least ten minutes. This step helps the flavors soak in. When you cook the chicken, use medium-high heat. This method sears the outside quickly while keeping the inside moist. Cook each side for about six to seven minutes. Check that the chicken reaches 165°F. Let it rest for a few minutes before slicing. This resting time allows the juices to redistribute, keeping your chicken tender. You can boost flavor by adding red pepper flakes for heat. Fresh herbs like dill or mint can add brightness. Toss in roasted red peppers or artichokes for extra taste and texture. Don’t forget the lemon juice! It adds a fresh zing that lightens the dish. Consider using different cheese like goat cheese for a creamier touch. You can mix and match ingredients based on your liking. These bowls are great for meal prep. You can cook everything on the weekend. Store the couscous and chicken separately from the veggies. This keeps everything fresh. Divide the meal into containers. Each container should have couscous, chicken, and some veggies. Add the feta and olives just before eating to keep them fresh. You can reheat the chicken and couscous in the microwave. Just don’t forget to cover it to keep moisture in. Enjoy a delicious meal ready in minutes! Pro Tips Marinate the Chicken Longer: For even more flavor, marinate the chicken for at least 30 minutes or up to overnight in the refrigerator. Use Whole Wheat Couscous: For a healthier option, substitute regular couscous with whole wheat couscous, adding more fiber to your meal. Customize Your Veggies: Feel free to add other Mediterranean vegetables like bell peppers or artichokes to the couscous mixture for extra color and nutrition. Serve with Tzatziki: Enhance the dish by serving it with a side of tzatziki sauce for a refreshing and creamy contrast. {{image_2}} You can add fun flavors with artichokes and roasted red peppers. These ingredients boost taste and color. Artichokes bring a unique, earthy flavor, while roasted red peppers add sweetness. Simply toss them in with your couscous mix. You can even use jarred artichokes for ease. This quick change makes your dish pop! Need a protein switch? Try tofu, chickpeas, or shrimp! Tofu is great for a vegetarian twist. Just marinate and cook it like chicken. Chickpeas add a hearty feel and are full of protein. Shrimp cooks quickly and adds a lovely seafood flavor. Choose what fits your diet and mood. Couscous is fantastic, but don’t stop there! You can use quinoa, farro, or rice instead. Quinoa is high in protein and gluten-free. Farro has a chewy texture and nutty flavor. Rice, whether brown or white, works well too. Each grain brings its own personality, so feel free to experiment! To keep your Greek Chicken Couscous Bowls fresh, you need to store them right. First, let the bowls cool down to room temperature. This step helps prevent condensation. Next, divide the leftovers into airtight containers. This keeps the flavors intact and prevents the food from drying out. Label the containers with the date so you know when to use them. Stored this way, they can last in the fridge for up to three days. If you want to save your Greek Chicken Couscous Bowls for later, freezing is a great option. Start by letting the bowls cool completely. Then, use freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible from the bags. This helps prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, just thaw them in the fridge overnight before reheating. Reheating your Greek Chicken Couscous Bowls properly is key to keeping them tasty. For the best results, use the stovetop. Heat a non-stick pan over medium heat. Add a splash of water or broth to keep the couscous moist. Stir gently until everything is warmed through. If you’re in a hurry, you can use the microwave. Place the bowl in the microwave and cover it with a damp paper towel. Heat in short bursts, stirring in between, until hot. Enjoy the flavors just as they were meant to be! Yes, you can prepare Greek Chicken Couscous Bowls ahead of time. They store well in the fridge for up to three days. Cook the couscous and chicken, then let them cool. This helps keep flavors fresh. Store everything in airtight containers. When you're ready to eat, just warm the chicken. The flavors will blend nicely as it sits. If you need a feta cheese substitute, try goat cheese. It has a similar tangy flavor. You can also use ricotta for a creamier texture. Vegan cheese options work too. Choose one that melts well and adds flavor. This way, your dish stays delicious and enjoyable. To keep chicken juicy, start by marinating it. Use olive oil, herbs, and spices for flavor. Let it sit for at least ten minutes. This adds moisture. Cook the chicken on medium-high heat for about six to seven minutes per side. Avoid overcooking. Always let it rest after cooking. This helps the juices stay inside. In this blog, we explored the tasty Greek Chicken Couscous Bowls. We covered ingredients, cooking steps, and helpful tips. You learned about fresh ingredients and what to use for different diets. I shared ways to keep chicken juicy and ideas for meal prep. You can add your favorite proteins or grains for variety. Remember, storing properly keeps leftovers fresh. Enjoy making these bowls to fit your needs and taste. Get creative, have fun, and enjoy every bite!

WANT TO SAVE THIS RECIPE?

Looking for a tasty meal prep idea that’s fresh and easy? Greek Chicken Couscous Bowls pack flavor and nutrition into one delicious dish. This recipe uses simple ingredients, making it perfect for busy weeknights. Whether you’re meal prepping for the week or just eager to enjoy a flavorful dinner, I’ve got you covered. Let’s dive into what makes these bowls a must-try for any kitchen!

Why I Love This Recipe

  1. Fresh and Vibrant Flavors: This dish is a delightful combination of fresh vegetables, herbs, and zesty lemon juice that captures the essence of Mediterranean cuisine.
  2. Quick and Easy to Prepare: With a total time of just 40 minutes, you can whip up this delicious meal without spending hours in the kitchen.
  3. Healthy and Nutritious: This bowl is packed with lean protein from the chicken, fiber from the vegetables, and wholesome carbs from the couscous, making it a balanced meal.
  4. Customizable Ingredients: Feel free to swap out ingredients based on your preferences or dietary needs, making it a versatile dish for everyone.

Ingredients

Complete ingredients list for Greek Chicken Couscous Bowls

To create Greek Chicken Couscous Bowls, you will need the following ingredients:

– 2 cups couscous

– 1 lb boneless, skinless chicken breasts

– 1 tablespoon olive oil

– 1 teaspoon dried oregano

– 1 teaspoon garlic powder

– Salt and pepper to taste

– 1 cup cherry tomatoes, halved

– 1 cucumber, diced

– 1/2 red onion, finely chopped

– 1/2 cup Kalamata olives, pitted and halved

– 1/2 cup feta cheese, crumbled

– 1/4 cup fresh parsley, chopped

– Juice of 1 lemon

– 1/4 teaspoon red pepper flakes (optional)

Fresh vs. dried ingredients: Choosing the best options

When making this dish, I recommend using fresh ingredients when possible. Fresh vegetables, like cucumbers and cherry tomatoes, provide great flavor and crunch. However, dried herbs, like oregano, add depth and convenience. If you have fresh oregano, use it for an even brighter taste!

Substitutions for dietary preferences (gluten-free, vegetarian, etc.)

If you need gluten-free options, you can swap couscous for quinoa or rice. For a vegetarian meal, replace chicken with chickpeas or grilled veggies. You can also use a plant-based feta for a dairy-free alternative. These swaps keep the flavors while catering to different diets.

Step-by-Step Instructions

Detailed cooking process for couscous

To start, I cook the couscous first. In a medium saucepan, I bring 2 cups of water to a boil. Once the water bubbles, I stir in 2 cups of couscous. I then remove the pot from heat and cover it. I let it sit for about 5 minutes. This allows the couscous to absorb all the water. After 5 minutes, I fluff the couscous with a fork. This step makes it nice and light. I set it aside for later.

Marinating and cooking the chicken: Tips for perfect flavor

While the couscous rests, I prepare the chicken. I take 1 pound of boneless, skinless chicken breasts. In a bowl, I mix 1 tablespoon of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, salt, and pepper. I coat the chicken with this marinade. Letting it sit for about 10 minutes helps the flavors mix well.

Next, I heat a grill pan over medium-high heat. I add the marinated chicken and cook it for 6-7 minutes on each side. I check that the chicken is cooked through and has nice grill marks. Once done, I remove it from heat and let it rest for a few minutes before slicing it into strips. This resting time keeps the chicken juicy.

How to assemble the Greek Chicken Couscous Bowls

Now it’s time to assemble the bowls. In a large bowl, I combine the fluffy couscous, 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/2 finely chopped red onion, 1/2 cup of halved Kalamata olives, and 1/2 cup of crumbled feta cheese. I toss everything gently to mix the ingredients well.

Next, I drizzle the juice of 1 lemon over the couscous mixture. I also sprinkle it with 1/4 cup of chopped fresh parsley and 1/4 teaspoon of red pepper flakes if I want some heat. I toss the mixture lightly to blend all the flavors.

Finally, I divide the couscous mixture into serving bowls. I top each bowl with the sliced grilled chicken. For a nice touch, I garnish with extra parsley and serve lemon wedges on the side. This adds a fresh look and taste to my Greek Chicken Couscous Bowls.

Tips & Tricks

Best practices for cooking chicken to retain moisture

To keep your chicken juicy, start with a good marinade. Use olive oil, oregano, garlic powder, salt, and pepper. Let the chicken sit in this mix for at least ten minutes. This step helps the flavors soak in.

When you cook the chicken, use medium-high heat. This method sears the outside quickly while keeping the inside moist. Cook each side for about six to seven minutes. Check that the chicken reaches 165°F. Let it rest for a few minutes before slicing. This resting time allows the juices to redistribute, keeping your chicken tender.

Flavor enhancements and optional ingredients

You can boost flavor by adding red pepper flakes for heat. Fresh herbs like dill or mint can add brightness. Toss in roasted red peppers or artichokes for extra taste and texture.

Don’t forget the lemon juice! It adds a fresh zing that lightens the dish. Consider using different cheese like goat cheese for a creamier touch. You can mix and match ingredients based on your liking.

Meal prep suggestions for busy weeknights

These bowls are great for meal prep. You can cook everything on the weekend. Store the couscous and chicken separately from the veggies. This keeps everything fresh.

Divide the meal into containers. Each container should have couscous, chicken, and some veggies. Add the feta and olives just before eating to keep them fresh.

You can reheat the chicken and couscous in the microwave. Just don’t forget to cover it to keep moisture in. Enjoy a delicious meal ready in minutes!

Pro Tips

  1. Marinate the Chicken Longer: For even more flavor, marinate the chicken for at least 30 minutes or up to overnight in the refrigerator.
  2. Use Whole Wheat Couscous: For a healthier option, substitute regular couscous with whole wheat couscous, adding more fiber to your meal.
  3. Customize Your Veggies: Feel free to add other Mediterranean vegetables like bell peppers or artichokes to the couscous mixture for extra color and nutrition.
  4. Serve with Tzatziki: Enhance the dish by serving it with a side of tzatziki sauce for a refreshing and creamy contrast.

Variations

Mediterranean-inspired additions (artichokes, roasted red peppers)

You can add fun flavors with artichokes and roasted red peppers. These ingredients boost taste and color. Artichokes bring a unique, earthy flavor, while roasted red peppers add sweetness. Simply toss them in with your couscous mix. You can even use jarred artichokes for ease. This quick change makes your dish pop!

Alternative proteins (tofu, chickpeas, shrimp)

Need a protein switch? Try tofu, chickpeas, or shrimp! Tofu is great for a vegetarian twist. Just marinate and cook it like chicken. Chickpeas add a hearty feel and are full of protein. Shrimp cooks quickly and adds a lovely seafood flavor. Choose what fits your diet and mood.

Different grain options (quinoa, farro, or rice)

Couscous is fantastic, but don’t stop there! You can use quinoa, farro, or rice instead. Quinoa is high in protein and gluten-free. Farro has a chewy texture and nutty flavor. Rice, whether brown or white, works well too. Each grain brings its own personality, so feel free to experiment!

Storage Info

How to properly store leftovers

To keep your Greek Chicken Couscous Bowls fresh, you need to store them right. First, let the bowls cool down to room temperature. This step helps prevent condensation. Next, divide the leftovers into airtight containers. This keeps the flavors intact and prevents the food from drying out. Label the containers with the date so you know when to use them. Stored this way, they can last in the fridge for up to three days.

Freezing tips for Greek Chicken Couscous Bowls

If you want to save your Greek Chicken Couscous Bowls for later, freezing is a great option. Start by letting the bowls cool completely. Then, use freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible from the bags. This helps prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, just thaw them in the fridge overnight before reheating.

Reheating instructions for optimal flavor and texture

Reheating your Greek Chicken Couscous Bowls properly is key to keeping them tasty. For the best results, use the stovetop. Heat a non-stick pan over medium heat. Add a splash of water or broth to keep the couscous moist. Stir gently until everything is warmed through. If you’re in a hurry, you can use the microwave. Place the bowl in the microwave and cover it with a damp paper towel. Heat in short bursts, stirring in between, until hot. Enjoy the flavors just as they were meant to be!

FAQs

Can I make Greek Chicken Couscous Bowls in advance?

Yes, you can prepare Greek Chicken Couscous Bowls ahead of time. They store well in the fridge for up to three days. Cook the couscous and chicken, then let them cool. This helps keep flavors fresh. Store everything in airtight containers. When you’re ready to eat, just warm the chicken. The flavors will blend nicely as it sits.

What can I substitute for feta cheese?

If you need a feta cheese substitute, try goat cheese. It has a similar tangy flavor. You can also use ricotta for a creamier texture. Vegan cheese options work too. Choose one that melts well and adds flavor. This way, your dish stays delicious and enjoyable.

How do I ensure my chicken stays juicy during cooking?

To keep chicken juicy, start by marinating it. Use olive oil, herbs, and spices for flavor. Let it sit for at least ten minutes. This adds moisture. Cook the chicken on medium-high heat for about six to seven minutes per side. Avoid overcooking. Always let it rest after cooking. This helps the juices stay inside.

In this blog, we explored the tasty Greek Chicken Couscous Bowls. We covered ingredients, cooking steps, and helpful tips. You learned about fresh ingredients and what to use for different diets. I shared ways to keep chicken juicy and ideas for meal prep. You can add your favorite proteins or grains for variety. Remember, storing properly keeps leftovers fresh. Enjoy making these bowls to fit your needs and taste. Get creative, have fun, and enjoy every bit

To create Greek Chicken Couscous Bowls, you will need the following ingredients: - 2 cups couscous - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - Juice of 1 lemon - 1/4 teaspoon red pepper flakes (optional) When making this dish, I recommend using fresh ingredients when possible. Fresh vegetables, like cucumbers and cherry tomatoes, provide great flavor and crunch. However, dried herbs, like oregano, add depth and convenience. If you have fresh oregano, use it for an even brighter taste! If you need gluten-free options, you can swap couscous for quinoa or rice. For a vegetarian meal, replace chicken with chickpeas or grilled veggies. You can also use a plant-based feta for a dairy-free alternative. These swaps keep the flavors while catering to different diets. {{ingredient_image_1}} To start, I cook the couscous first. In a medium saucepan, I bring 2 cups of water to a boil. Once the water bubbles, I stir in 2 cups of couscous. I then remove the pot from heat and cover it. I let it sit for about 5 minutes. This allows the couscous to absorb all the water. After 5 minutes, I fluff the couscous with a fork. This step makes it nice and light. I set it aside for later. While the couscous rests, I prepare the chicken. I take 1 pound of boneless, skinless chicken breasts. In a bowl, I mix 1 tablespoon of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, salt, and pepper. I coat the chicken with this marinade. Letting it sit for about 10 minutes helps the flavors mix well. Next, I heat a grill pan over medium-high heat. I add the marinated chicken and cook it for 6-7 minutes on each side. I check that the chicken is cooked through and has nice grill marks. Once done, I remove it from heat and let it rest for a few minutes before slicing it into strips. This resting time keeps the chicken juicy. Now it’s time to assemble the bowls. In a large bowl, I combine the fluffy couscous, 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/2 finely chopped red onion, 1/2 cup of halved Kalamata olives, and 1/2 cup of crumbled feta cheese. I toss everything gently to mix the ingredients well. Next, I drizzle the juice of 1 lemon over the couscous mixture. I also sprinkle it with 1/4 cup of chopped fresh parsley and 1/4 teaspoon of red pepper flakes if I want some heat. I toss the mixture lightly to blend all the flavors. Finally, I divide the couscous mixture into serving bowls. I top each bowl with the sliced grilled chicken. For a nice touch, I garnish with extra parsley and serve lemon wedges on the side. This adds a fresh look and taste to my Greek Chicken Couscous Bowls. To keep your chicken juicy, start with a good marinade. Use olive oil, oregano, garlic powder, salt, and pepper. Let the chicken sit in this mix for at least ten minutes. This step helps the flavors soak in. When you cook the chicken, use medium-high heat. This method sears the outside quickly while keeping the inside moist. Cook each side for about six to seven minutes. Check that the chicken reaches 165°F. Let it rest for a few minutes before slicing. This resting time allows the juices to redistribute, keeping your chicken tender. You can boost flavor by adding red pepper flakes for heat. Fresh herbs like dill or mint can add brightness. Toss in roasted red peppers or artichokes for extra taste and texture. Don’t forget the lemon juice! It adds a fresh zing that lightens the dish. Consider using different cheese like goat cheese for a creamier touch. You can mix and match ingredients based on your liking. These bowls are great for meal prep. You can cook everything on the weekend. Store the couscous and chicken separately from the veggies. This keeps everything fresh. Divide the meal into containers. Each container should have couscous, chicken, and some veggies. Add the feta and olives just before eating to keep them fresh. You can reheat the chicken and couscous in the microwave. Just don’t forget to cover it to keep moisture in. Enjoy a delicious meal ready in minutes! Pro Tips Marinate the Chicken Longer: For even more flavor, marinate the chicken for at least 30 minutes or up to overnight in the refrigerator. Use Whole Wheat Couscous: For a healthier option, substitute regular couscous with whole wheat couscous, adding more fiber to your meal. Customize Your Veggies: Feel free to add other Mediterranean vegetables like bell peppers or artichokes to the couscous mixture for extra color and nutrition. Serve with Tzatziki: Enhance the dish by serving it with a side of tzatziki sauce for a refreshing and creamy contrast. {{image_2}} You can add fun flavors with artichokes and roasted red peppers. These ingredients boost taste and color. Artichokes bring a unique, earthy flavor, while roasted red peppers add sweetness. Simply toss them in with your couscous mix. You can even use jarred artichokes for ease. This quick change makes your dish pop! Need a protein switch? Try tofu, chickpeas, or shrimp! Tofu is great for a vegetarian twist. Just marinate and cook it like chicken. Chickpeas add a hearty feel and are full of protein. Shrimp cooks quickly and adds a lovely seafood flavor. Choose what fits your diet and mood. Couscous is fantastic, but don’t stop there! You can use quinoa, farro, or rice instead. Quinoa is high in protein and gluten-free. Farro has a chewy texture and nutty flavor. Rice, whether brown or white, works well too. Each grain brings its own personality, so feel free to experiment! To keep your Greek Chicken Couscous Bowls fresh, you need to store them right. First, let the bowls cool down to room temperature. This step helps prevent condensation. Next, divide the leftovers into airtight containers. This keeps the flavors intact and prevents the food from drying out. Label the containers with the date so you know when to use them. Stored this way, they can last in the fridge for up to three days. If you want to save your Greek Chicken Couscous Bowls for later, freezing is a great option. Start by letting the bowls cool completely. Then, use freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible from the bags. This helps prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, just thaw them in the fridge overnight before reheating. Reheating your Greek Chicken Couscous Bowls properly is key to keeping them tasty. For the best results, use the stovetop. Heat a non-stick pan over medium heat. Add a splash of water or broth to keep the couscous moist. Stir gently until everything is warmed through. If you’re in a hurry, you can use the microwave. Place the bowl in the microwave and cover it with a damp paper towel. Heat in short bursts, stirring in between, until hot. Enjoy the flavors just as they were meant to be! Yes, you can prepare Greek Chicken Couscous Bowls ahead of time. They store well in the fridge for up to three days. Cook the couscous and chicken, then let them cool. This helps keep flavors fresh. Store everything in airtight containers. When you're ready to eat, just warm the chicken. The flavors will blend nicely as it sits. If you need a feta cheese substitute, try goat cheese. It has a similar tangy flavor. You can also use ricotta for a creamier texture. Vegan cheese options work too. Choose one that melts well and adds flavor. This way, your dish stays delicious and enjoyable. To keep chicken juicy, start by marinating it. Use olive oil, herbs, and spices for flavor. Let it sit for at least ten minutes. This adds moisture. Cook the chicken on medium-high heat for about six to seven minutes per side. Avoid overcooking. Always let it rest after cooking. This helps the juices stay inside. In this blog, we explored the tasty Greek Chicken Couscous Bowls. We covered ingredients, cooking steps, and helpful tips. You learned about fresh ingredients and what to use for different diets. I shared ways to keep chicken juicy and ideas for meal prep. You can add your favorite proteins or grains for variety. Remember, storing properly keeps leftovers fresh. Enjoy making these bowls to fit your needs and taste. Get creative, have fun, and enjoy every bite!

Mediterranean Bliss: Greek Chicken Couscous Bowls

A delicious and healthy bowl featuring grilled chicken, couscous, and fresh Mediterranean ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2 cups couscous
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 2 red onion, finely chopped
  • 1 2 Kalamata olives, pitted and halved
  • 1 2 feta cheese, crumbled
  • 1 4 fresh parsley, chopped
  • 1 Juice of 1 lemon
  • 1 4 red pepper flakes (optional)

Instructions
 

  • Begin by cooking the couscous. In a medium saucepan, bring 2 cups of water to a boil. Once boiling, stir in the couscous, remove from heat, cover, and let it sit for about 5 minutes until the water is absorbed. Fluff with a fork and set aside.
  • While the couscous is resting, prepare the chicken. In a bowl, mix the olive oil, dried oregano, garlic powder, salt, and pepper. Coat the chicken breasts with this marinade and let them sit for about 10 minutes to absorb the flavors.
  • Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove from heat and let rest for a few minutes before slicing into strips.
  • In a large bowl, combine the fluffy couscous, cherry tomatoes, diced cucumber, red onion, Kalamata olives, and feta cheese. Toss gently to combine all the ingredients.
  • Drizzle the lemon juice over the couscous mixture and sprinkle with parsley and red pepper flakes if using. Toss everything lightly to ensure the flavors meld.
  • To assemble the bowls: Divide the couscous mixture among serving bowls, top with the sliced grilled chicken, and garnish with additional parsley if desired.

Notes

Serve the bowls with lemon wedges on the side and a sprinkle of fresh parsley for a vibrant look!
Keyword chicken, couscous, healthy, Mediterranean, salad

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