Name: Mediterranean Bliss: Greek Chicken with Tzatziki and Couscous Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts (about 1½ lb); 1 cup couscous; 1 ¼ cup low-sodium chicken broth; ¼ cup extra-virgin olive oil; Juice of 1 large lemon (≈ 3 Tbsp); 3 garlic cloves, minced; 1 Tbsp dried oregano; ½ tsp sea salt; ¼ tsp freshly ground black pepper; 1 cup Greek yogurt (full-fat); ½ cucumber, grated and excess water squeezed out; 1 Tbsp fresh dill, finely chopped; 1 tsp fresh mint, minced; 1 Tbsp lemon juice; ¼ tsp salt; 2 Tbsp extra-virgin olive oil (for couscous); Fresh lemon zest (for garnish); Additional fresh dill or mint leaves (for garnish)

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Introduction

Mediterranean Bliss: Greek Chicken with Tzatziki and Couscous is a vibrant and comforting dish that balances zesty, herb-infused chicken with cool, creamy tzatziki and light, fluffy couscous. Perfectly suited for a weeknight dinner or a casual gathering, it brings fresh Mediterranean flavors straight to your table.

A white plate holds a bed of yellow couscous mixed with small pieces of green herbs, spread evenly across the bottom. On top, there is a sliced grilled chicken breast with a golden-brown char and black grill marks, neatly arranged in a row across the couscous. A creamy white sauce with green herb bits is dolloped thickly over the center of the chicken, topped with a small bunch of fresh parsley. More chopped parsley is sprinkled over the chicken and couscous, adding a fresh green accent. The plate is set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1½ lb)
1 cup couscous
1 ¼ cup low‑sodium chicken broth
¼ cup extra‑virgin olive oil (for marinade)
Juice of 1 large lemon (≈ 3 Tbsp)
3 garlic cloves, minced
1 Tbsp dried oregano
½ tsp sea salt
¼ tsp freshly ground black pepper
1 cup Greek yogurt (full‑fat)
½ cucumber, grated and excess water squeezed out
1 Tbsp fresh dill, finely chopped
1 tsp fresh mint, minced
1 Tbsp lemon juice (for tzatziki)
¼ tsp salt (for tzatziki)
2 Tbsp extra‑virgin olive oil (for couscous)
Fresh lemon zest (for garnish)
Additional fresh dill or mint leaves (for garnish)

Instructions

Step 1: In a shallow dish, whisk together ¼ cup olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to make the marinade. Add the chicken breasts and turn them to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 24 hours for deeper flavor.
Step 2: Preheat your oven to 375°F (190°C) while you heat a large oven-safe skillet over medium-high heat. Add a splash of olive oil and wait until it shimmers.
Step 3: Place the marinated chicken breasts in the hot skillet without crowding. Sear for 4 to 5 minutes per side until each side is golden brown.
Step 4: Transfer the skillet to the oven and bake the chicken for 15 to 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Step 5: Remove the chicken from the oven and tent loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute.
Step 6: While the chicken bakes, prepare the tzatziki sauce. In a bowl, combine Greek yogurt, grated and drained cucumber, fresh dill, minced mint, lemon juice, and salt. Stir gently until smooth, then cover and refrigerate.
Step 7: Bring chicken broth to a boil in a saucepan. Stir in couscous and olive oil, then remove from heat. Cover tightly and let stand for 5 minutes. Fluff with a fork, season lightly with salt, and add fresh lemon zest.
Step 8: Slice the rested chicken on a bias and arrange over the couscous. Dollop with tzatziki sauce, garnish with lemon zest and additional herbs, and serve immediately.

Tips & Variations

Marinate the chicken overnight for the most flavorful and tender results.
For a spicy kick, add a pinch of red pepper flakes to the marinade.
Use fresh oregano instead of dried for a brighter herb flavor in the marinade.
Feel free to swap couscous for quinoa or rice if preferred.
Add chopped tomatoes or olives to the couscous for extra Mediterranean flair.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken, couscous, and tzatziki separate to maintain freshness. Reheat the chicken and couscous gently in the microwave or on the stove. Serve tzatziki cold or at room temperature to preserve its creamy texture.

How to Serve

In a shallow white bowl, there is a base layer of light yellow couscous with a fluffy texture, dotted with small green parsley leaves. On top of the couscous, grilled chicken breast slices are neatly arranged, showing a golden brown color with dark grill marks and a moist, juicy texture inside. A dollop of creamy white tzatziki sauce with green herb flecks sits partly covering the chicken slices, and fresh parsley leaves garnish the dish, adding a fresh green contrast. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier. Adjust cooking time as needed, checking for an internal temperature of 165°F (74°C).

How do I prevent the tzatziki from becoming watery?

Make sure to grate the cucumber finely and squeeze out as much excess water as possible before mixing it with the yogurt. This helps keep the tzatziki thick and creamy.