Mediterranean Chicken Bowls

Seasoned chicken breast and quick-cooking couscous form the base of this vibrant bowl, topped with a fresh cucumber-tomato salad and a creamy yogurt drizzle.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.15/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• healthy
• savory

Ingredients

• 1 pound chicken breast (thinly sliced)
• 2 tablespoon olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup instant couscous
• 1 cup chicken broth
• 1 cucumber (diced)
• 2 Roma tomatoes (diced)
• 2 tablespoon lemon juice
• 0.25 cup plain Greek yogurt

Instructions

1. Season 1 pound thinly sliced chicken breast with 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-5 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
3. While chicken cooks, prepare the couscous: In a heatproof bowl, combine 1 cup instant couscous and 1 cup chicken broth. Cover and let sit for 5 minutes, then fluff with a fork.
4. In a medium bowl, combine 1 diced large cucumber, 2 diced Roma tomatoes, 2 tablespoons lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon salt. Toss to make the salad.
5. To assemble bowls, divide couscous among four bowls. Top with cooked chicken, cucumber-tomato salad, and a dollop of 1/4 cup plain Greek yogurt for drizzling.

Notes

You can add a sprinkle of fresh mint or dill to the salad for extra flavor. Leftover components can be stored separately and combined for fresh lunches.

Nutrition (per serving)

• Calories: 440
• Protein: 49.5 g
• Carbohydrates: 32.5 g
• Fat: 13 g
• Fiber: 5.8 g
• Sodium: 590 mg
• Saturated Fat: 2.8 g
• Sugar: 5.1 g
• Cholesterol: 110 mg