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Greek Chicken Bowls with Toasted Pearl Couscous and Tzatziki Recipe

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★★★★★

4.7 from 83 reviews

These Greek Chicken Bowls with Toasted Pearl Couscous combine perfectly marinated and grilled chicken skewers with buttery toasted pearl couscous, fresh homemade tzatziki, and vibrant Mediterranean accompaniments like tomato cucumber salad, crispy chickpeas, and crumbled feta. The dish balances smoky, tangy, and herbaceous flavors into a satisfying and wholesome meal ideal for lunch or dinner.

Ingredients

Scale

Greek Chicken Marinade and Skewers

  • 3 large chicken breasts
  • 1 cup plain full-fat Greek yogurt
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced or pressed
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 2 teaspoons kosher salt

Toasted Pearl Couscous

  • 2 tablespoons unsalted butter
  • 1 large shallot, sliced
  • 2 cloves garlic, sliced
  • 2 cups pearl couscous
  • 2 1/2 cups vegetable stock or water
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 teaspoons fresh mint, chopped

Tzatziki Sauce

  • 1 cup plain full-fat Greek yogurt
  • 1 small cucumber, finely grated
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons fresh mint or dill, chopped
  • Salt and pepper, to taste

Additional Toppings and Sides

  • Tomato cucumber salad, as preferred
  • Crispy chickpeas, as preferred
  • Hummus, for serving
  • Pita bread or naan, warmed
  • Crumbled feta cheese, for garnish
  • Arugula, for garnish

Instructions

  1. Prepare the Greek Chicken Marinade: In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, oregano, smoked paprika, turmeric, cumin, cayenne, and kosher salt. Taste and adjust seasonings as desired.
  2. Marinate the Chicken: Cut chicken breasts into 2-3 inch pieces and add them to the marinade. Gently toss to fully coat each piece. Cover and refrigerate for a minimum of 2 hours, preferably overnight for maximum flavor penetration.
  3. Skewer the Chicken: Thread the marinated chicken pieces onto metal skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Shake off excess marinade but do not remove it completely.
  4. Grill or Bake the Chicken: Preheat grill to 400-450°F. Grill chicken skewers for 6-8 minutes per side until nicely charred and cooked through (internal temperature 165°F). Alternatively, line a baking sheet with foil and roast chicken at 425°F for 18-20 minutes; broil for last 2-3 minutes to achieve crispy edges. Whole chicken breasts can be baked but may require additional cooking time.
  5. Toast Shallots and Garlic: In a large skillet, melt butter over medium-high heat. Add sliced shallots and garlic; sauté for 5-7 minutes until golden brown and crispy. Remove from pan and set aside for garnish.
  6. Toast the Pearl Couscous: Add pearl couscous to the skillet and toast for 3-5 minutes, stirring frequently, until the couscous is golden and fragrant.
  7. Cook the Couscous: Pour in vegetable stock, cumin, kosher salt, and pepper. Bring to a simmer, then reduce heat to low and cover with a tight-fitting lid. Let cook for 10-15 minutes until liquid is absorbed and couscous is tender.
  8. Finish the Couscous: Remove from heat and fold in crispy shallots and fresh chopped mint for added texture and brightness.
  9. Prepare the Tzatziki Sauce: Grate cucumber finely and gently squeeze to remove excess liquid. In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and chopped mint or dill. Season with salt and pepper to taste. Cover and chill for at least 30 minutes to develop flavors.
  10. Assemble the Bowls: In serving bowls, place a base of toasted pearl couscous. Layer with grilled Greek chicken pieces, tomato cucumber salad, crispy chickpeas, and a generous dollop of tzatziki sauce.
  11. Garnish and Serve: Top bowls with crumbled feta cheese and fresh arugula. Serve alongside warm pita bread or naan and optional hummus for a complete Mediterranean-inspired meal.
  12. Storage Tips: Store leftover components separately in airtight containers in the refrigerator. Assemble fresh before serving to maintain optimal texture and flavor.

Notes

  • Marinate chicken for at least 2 hours; overnight marination improves tenderness and flavor.
  • Soak wooden skewers to avoid them burning on the grill or in the oven.
  • Broiling the chicken at the end of baking adds a desirable charred effect resembling grilling.
  • Pressing excess water from grated cucumber is essential to avoid watery tzatziki.
  • Store components separately to keep individual textures fresh when reheating or serving leftovers.
  • You can substitute vegetable stock with water for cooking couscous if preferred.

Keywords: Greek chicken bowls, pearl couscous, Mediterranean chicken, grilled chicken skewers, tzatziki sauce, healthy Mediterranean recipes

Find it online: https://servedbynora.com/greek-chicken-bowls-with-toasted-pearl-couscous-and-tzatziki-recipe/