Why You’ll Love This Recipe
- Healthy and Balanced – Packed with lean protein, fiber-rich grains, and fresh vegetables.
- Quick and Easy – Simple ingredients and straightforward preparation make this a great weeknight meal.
- Customizable – Swap grains, add extra veggies, or adjust the seasoning to suit your taste.
- Meal Prep Friendly – Perfect for making ahead and enjoying throughout the week.
- Mediterranean Flavors – A delicious mix of oregano-seasoned chicken, creamy yogurt sauce, and briny olives.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls:
- 2 cups cooked couscous
- 1 cup chopped cucumber
- 1/2 cup chopped red onion
- 1/2 cup chopped Kalamata olives
- 1/4 cup crumbled feta cheese
For the Cilantro Yogurt Sauce:
- 1 cup Greek yogurt
- 1/4 cup chopped cilantro
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Prepare the Chicken – In a large bowl, combine the chicken, olive oil, oregano, garlic powder, salt, and black pepper. Toss to coat the chicken evenly.
- Grill the Chicken – Preheat a grill to medium heat. Cook the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
- Make the Cilantro Yogurt Sauce – In a small bowl, mix the Greek yogurt, chopped cilantro, lemon juice, minced garlic, salt, and black pepper. Stir until well combined.
- Assemble the Bowls – Divide the cooked couscous between serving bowls. Top with sliced grilled chicken, chopped cucumber, red onion, olives, and crumbled feta cheese. Drizzle with the cilantro yogurt sauce.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Swap the Grain – Use quinoa, brown rice, or farro instead of couscous.
- Different Protein Options – Try grilled shrimp, salmon, or tofu for a variation.
- Add More Veggies – Cherry tomatoes, bell peppers, or spinach add extra nutrients and flavor.
- Spicy Kick – Add a dash of red pepper flakes to the chicken seasoning.
- Dairy-Free Option – Use dairy-free yogurt and skip the feta cheese.
Storage/Reheating
- Refrigeration – Store the chicken, couscous, and toppings separately in airtight containers for up to 4 days.
- Reheating – Warm the chicken in a skillet or microwave before assembling the bowl. The yogurt sauce is best enjoyed cold.
- Freezing – While the chicken can be frozen for up to 3 months, the fresh toppings and yogurt sauce are best made fresh.
FAQs
How do I keep the chicken juicy?
Let the chicken rest after grilling to keep it moist and tender.
Can I bake the chicken instead of grilling?
Yes! Bake at 400°F for 20-25 minutes or until fully cooked.
Is there a substitute for Greek yogurt in the sauce?
You can use sour cream or a dairy-free yogurt alternative.
What other dressings go well with this bowl?
A lemon tahini dressing or a classic tzatziki would be great options.
Can I make this ahead for meal prep?
Yes! Store ingredients separately and assemble just before eating.
What can I serve with this bowl?
Pita bread, hummus, or a simple side salad pair well with it.
Can I use rotisserie chicken instead?
Absolutely! Shred or slice it and season with Mediterranean spices.
How do I make this bowl vegetarian?
Replace the chicken with chickpeas, tofu, or falafel for a plant-based version.
Can I use dried herbs instead of fresh cilantro?
Yes, but fresh cilantro provides the best flavor. If using dried, use 1 teaspoon.
How do I keep cucumbers from getting soggy?
Store them separately and add them fresh when assembling the bowl.
Conclusion
Mediterranean Chicken Bowls are a perfect balance of protein, fresh veggies, and zesty yogurt sauce. Whether you’re looking for a quick weeknight dinner or a meal-prep-friendly option, this dish delivers big on flavor and nutrition. Try it out and customize it to your liking!
Print
Mediterranean Chicken Bowls
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Mediterranean Chicken Bowls are a fresh, flavorful, and protein-packed meal perfect for lunch or dinner. With juicy grilled chicken, a zesty cilantro yogurt sauce, and a mix of vibrant Mediterranean ingredients, this dish is satisfying, nutritious, and great for meal prep.
Ingredients
-
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls:
- 2 cups cooked couscous
- 1 cup chopped cucumber
- 1/2 cup chopped red onion
- 1/2 cup chopped Kalamata olives
- 1/4 cup crumbled feta cheese
For the Cilantro Yogurt Sauce:
- 1 cup Greek yogurt
- 1/4 cup chopped cilantro
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1️⃣ Prepare the Chicken – In a large bowl, combine chicken, olive oil, oregano, garlic powder, salt, and black pepper. Toss to coat evenly.
2️⃣ Grill the Chicken – Preheat a grill to medium heat. Cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest before slicing.
3️⃣ Make the Cilantro Yogurt Sauce – In a small bowl, mix Greek yogurt, cilantro, lemon juice, minced garlic, salt, and black pepper. Stir until smooth.
4️⃣ Assemble the Bowls – Divide cooked couscous between bowls. Top with sliced chicken, cucumber, red onion, olives, and feta cheese. Drizzle with the yogurt sauce.
Notes
✔ Swap the Grain – Use quinoa, brown rice, or farro.
✔ Try Different Proteins – Grilled shrimp, salmon, or tofu.
✔ Add More Veggies – Cherry tomatoes, bell peppers, or spinach.
✔ Make It Spicy – Add red pepper flakes to the chicken seasoning.
✔ Dairy-Free Option – Use dairy-free yogurt and omit feta cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
