Description
Juicy grilled chicken served over couscous or quinoa with crisp veggies, feta, olives, and creamy hummus or tzatziki. A fresh, flavorful meal in 35 minutes!
Ingredients
For the Chicken:
1 lb boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon dried oregano
Salt and black pepper, to taste
Juice of ½ lemon
For the Bowls:
1 cup cooked couscous or quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
¼ cup red onion, thinly sliced
¼ cup kalamata olives, halved
¼ cup crumbled feta cheese
¼ cup hummus or tzatziki
Fresh parsley or mint, for garnish
Lemon wedges, for serving
Instructions
In a bowl, combine olive oil, paprika, garlic powder, cumin, oregano, salt, pepper, and lemon juice. Toss chicken in the marinade and let sit for at least 20 minutes.
Meanwhile, cook couscous or quinoa and prep all vegetables.
Heat a skillet or grill pan over medium-high heat. Cook chicken 5–7 minutes per side until golden and cooked through. Rest, then slice.
Divide cooked couscous into four bowls.
Top each bowl with sliced chicken, tomatoes, cucumber, red onion, olives, and feta.
Add a dollop of hummus or tzatziki. Garnish with parsley or mint and serve with lemon wedges.
Notes
Swap couscous with quinoa, brown rice, or cauliflower rice.
Use goat cheese instead of feta for a tangy twist.
Add greens like spinach or arugula to bulk it up.
Drizzle with harissa or hot sauce for extra kick.
Make it vegetarian by using roasted chickpeas or grilled halloumi.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course, Bowl
- Method: Grill, Sauté
- Cuisine: Mediterranean
