🥙 Greek Chicken Couscous Bowls

Ingredients

• Chicken

• 1½ lb Chicken thighs, boneless skinless, boneless, skinless
• 2 tbsp Olive oil
• 2 tbsp Lemon juice (bottled)
• 2 clove Garlic, grated
• 1 tsp Dried oregano
• ½ tsp Table salt
• ¼ tsp Ground black pepper

• Couscous

• 1 cup Couscous
• 1¼ cup Water
• ¼ tsp Table salt

• Tzatziki

• 1 cup Plain Greek yogurt
• ½ Cucumber, grated and squeezed dry
• ¼ cup Fresh mint, chopped
• 1 clove Garlic, grated
• 1 tbsp Lemon juice (bottled)
• ¼ tsp Table salt

• Bowls

• ½ Cucumber, diced
• 1 cup Cherry or grape tomatoes, halved
• ¼ Red onion, thinly sliced
• ½ cup Crumbled feta

Nutrition

Steps

You’ll need: large skillet, medium saucepan with lid, instant-read thermometer, grater.

1. Toss the chicken with the oil, lemon juice, garlic, oregano, salt and pepper. Refrigerate 30 minutes (or up to 8 hours).
2. Stir the tzatziki ingredients together and chill.
3. Bring the water and salt to a boil, stir in the couscous, cover, take off the heat and let stand 5 minutes. Fluff.
4. Heat a skillet over medium-high heat. Cook the chicken 5 to 6 minutes per side, until it reaches 165°F. Rest 5 minutes and slice.
5. Build bowls with couscous, chicken, cucumber, tomatoes, onion, feta and a spoon of tzatziki.

🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.