Mediterranean Chicken Bowls
Fresh, filling and full of flavor, these bowls deliver a summer punch with a feta tzatziki sauce.
What you’ll need:
Chicken
1-1 1/2 lb chicken (I used a chicken quarter but you can use anything!)
1 tablespoon-ish Greek or Italian seasoning
1 tablespoon olive oil
Pinch or two of salt
Black pepper to taste
Couscous:
2 cups couscous ( I used tri color but any large pearl will work)
1 tablespoon stock concentrate (you could also replace water with stock)
2 tablespoons butter
Enough water to cover couscous about 1 1/2in
Tzatziki Sauce:
~10 oz plain Greek yogurt
3/4 cup grated cucumber
2 tablespoons lemon juice
~2 tablespoons lemon zest
1/2 tablespoons olive oil
2 garlic gloves, grated
1/2 teaspoon salt
2 tablespoons chopped dill
1/4 - 1/2 cup feta, depending on your feta will power (hold the feta for a traditional tzatzki)
Salad:
1 cucumber
1 tomato
1 tablespoon lemon zest
1/2 of a lemon juice
Drizzle olive oil
2 tablespoons chopped dill
Salt and pepper to taste
The process:
Create tzatziki sauce. Grate cucumber using cheese grater (I used the grater side with the largest openings). Place the cucumber in a towel or paper towel and squeeze out all excess water. Place in bowl. Add all other ingredients and mix to combine. Place in fridge and let meld together in tangy harmony while you cook the rest of the dish.
Next, start on couscous. Heat 1-2 tablespoons of butter in a pot, once melted, add couscous and and toast 2-4 minutes. Next, add enough water to cover couscous about an inch to inch and a half. Once, boiling, add stock concentrate (if not available, you can cook couscous in stock with just enough to cover the couscous). Cook for 5-8 minutes until couscous is tender. Drain off liquid and add salt and pepper to taste. Keep covered until ready to serve.
While couscous is couscousing, you can cut up whatever chicken you are using or if using breasts, just coat breast with seasoning (I used Greek but if you have Italian, that’s fine too!), either way, add seasoning. In a skillet on med-high to high heat, add olive oil to coat pan, once hot add the chicken and cook until finished. Remove from heat and let rest. Cut up breast if using prior to serving.
To create salad, cut tomato and cucumber into smallish bite-sized pieces, add to a bowl and then add all other ingredients, mix to combine.
Salad to top
To serve, add couscous to a bowl, pile on chicken, your salad and then top with the beautiful feta tzatziki (or mound, I mound). Squeeze some fresh lemon juice over everything and devour!
Yum yum in my tum tum
None of the nonsense
Chicken
1-1 1/2 lb chicken (I used a chicken quarter but you can use anything!)
1 tablespoon Greek or Italian seasoning
1 tablespoon olive oil
Pinch or two of salt
Black pepper to taste
Couscous:
2 cups couscous ( I used tri color but any large pearl will work)
1 tablespoon stock concentrate (you could also replace water with stock)
2 tablespoons butter
Enough water to cover couscous about 1 1/2in
Tzatziki Sauce:
~10 oz plain Greek yogurt
3/4 cup grated cucumber
2 tablespoons lemon juice
~2 tablespoons lemon zest
1/2 tablespoons olive oil
2 garlic gloves, grated
1/2 teaspoon salt
2 tablespoons chopped dill
1/4 - 1/2 cup feta, depending on your feta will power (hold the feta for a traditional tzatzki)
Salad:
1 cucumber
1 tomato
1 tablespoon lemon zest
1/2 of a lemon juice
Drizzle olive oil
2 tablespoons chopped dill
Salt and pepper to taste
Next, start on couscous. Heat 1-2 tablespoons of butter in a pot, once melted, add couscous and and toast 2-4 minutes. Next, add enough water to cover couscous about an inch and a half. Once, boiling, add stock concentrate (if not available, you can cook couscous in stock with just enough to cover the couscous). Cook for 5-8 minutes until couscous is tender. Drain off liquid and add salt and pepper to taste. Keep covered until ready to serve.
While couscous is couscousing, you can cut up whatever chicken you are using or if using breasts, coat with seasoning, either way, add seasoning. In a skillet on med-high to high heat, add olive oil to coat pan, once hot add the chicken and cook until finished. Remove from heat and let rest.
To create salad, cut tomato and cucumber into smallish bite-sized pieces, add to a bowl and then add all other ingredients, mix to combine.
To serve, add couscous to a bowl, pile on chicken, your salad and then top with the beautiful feta tzatziki (or mound, I mound). Squeeze some fresh lemon juice on top and devour!
Serves 3-5
