Greek Chicken Bowls

These Greek chicken bowls feature perfectly marinated grilled chicken over seasoned couscous and Mediterranean-inspired toppings. I love how it makes for a quick and easy dinner. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 343kcal

Author Arman Liew

Ingredients

1 pound chicken breast four fillets
3 tablespoons olive oil
1 lemon juice and zest
2 cloves garlic minced
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper

To assemble

2 cups cooked couscous
1 cup cherry tomatoes halved
1 Persian cucumber sliced
1/4 cup Greek Feta crumbled
1/4 cup Kalamata olives pips removed
1/4 cup Garlic yogurt sauce

Instructions

Marinate the chicken in the mixture of olive oil, lemon juice, and zest, garlic, oregano, salt, and pepper in the fridge for 10 minutes.
Preheat the grill or skillet to medium-high heat and brush the grates with oil. Once hot, Grill for 3-4 minutes per side or until fully cooked.
Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Assemble the bowls by adding a bed of couscous, followed by tomatoes, cucumber, sliced chicken, feta, olives, and a drizzle of garlic yogurt sauce. Sprinkle with fresh dill and pita.

Video

Notes

TO STORE. The leftover chicken, couscous, and toppings can be stored in separate airtight containers and refrigerated for 4-5 days.

TO FREEZE. Leftover chicken and couscous can be frozen in freezer-safe containers for up to 3 months. Allow them to thaw overnight in the fridge, or add more reheating time.

TO REHEAT. I don’t mind eating this bowl cold, but if you’d prefer, you can microwave the couscous and chicken in 30-second intervals until warm or heat them in a skillet over medium heat.

Nutrition