- Meat and poultry
- Chicken pasta
- Chicken broccoli
A couscous salad bowl with loads of veggies, lemon chicken and Greek tzatziki sauce that makes a great lunch.
1 person made this
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 2 skinless, boneless chicken breasts
- 2 tablespoons vegetable oil
- 1/2 lemon, juiced
- 175ml water
- 175g dry couscous
- Tzatziki Sauce
- 1/2 cucumber, peeled and shredded
- 120ml soured cream
- 100g Greek yoghurt
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1 teaspoon freshly chopped mint
- 1 teaspoon freshly chopped dill
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 head of broccoli, cut into florets
- 1 medium red onion, finely diced
- 1/2 cucumber, peeled and diced
- 2 plum tomatoes, diced
- 75g chopped Kalamata olives, or to taste
- 2 tablespoons freshly chopped parsley
- 120g feta cheese, crumbled
MethodPrep:35min ›Cook:15min ›Extra time:5min › Ready in:55min
- Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom and ground coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and cooked through, 5 to 6 minutes more. Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
- While chicken cooks, bring water to the boil in a saucepan and add salt to taste. Add couscous, stir once and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
- Mix cucumber, soured cream, yoghurt, lemon juice, olive oil, garlic, mint, dill, salt and black pepper together in a bowl until tzatziki sauce is just combined.
- Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley and feta cheese. Serve immediately or store in airtight containers to reheat later.
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Greek Roasted Veggie Couscous Bowls
I’m starting to get on the “bowl” bandwagon! I’ve made a few here and there in the past (my 100 Days of Real Food: On a Budget cookbook has both “Burrito Bowls” and “Deconstructed Spring Roll Bowls” in the school lunch section), but lately, as I’ve been trying to think of new tasty, HEARTY, vegetarian dinner ideas, I just keep coming back to this concept.
Also, you can, of course, easily add in some meat if you want! There are just dozens and dozens of options when it comes to putting dinner bowls together, including this couscous bowl, which is the fun part about it (in my opinion).
Here are the veggies ready to go in the oven!
What’s your favorite “bowl” that you’ve tried? My husband and I loved this couscous and vegetable combo below, so I definitely see more of these in our future!
Ingredients Needed to Make Greek Chicken Bowls
- ground chicken
- flat leaf parsley, fresh dill
- onion powder, garlic powder, dried oregano, ground cumin, ground coriander, ground cinnamon
- English cucumber
- cherry tomatoes
- red onion
- kalamata olives
- red wine vinegar
- plain Greek yogurt
- ¾ cup unsalted chicken stock
- ¾ cup uncooked couscous
- ½ teaspoon kosher salt, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon freshly ground black pepper
- 1 cup (1/4-inch) diced English cucumber
- 1 cup (1/4-inch) diced tomato
- 3 tablespoons fresh oregano leaves
- 1 ounce crumbled feta cheese (about 1/4 cup)
Bring stock to a boil in a small saucepan over high heat. Place couscous and 1/4 teaspoon salt in a small baking dish. Pour stock over couscous stir to combine. Cover tightly with plastic wrap let stand 8 minutes. Fluff with a fork.
Combine remaining 1/4 teaspoon salt, oil, vinegar, and pepper in a large bowl, stirring with a whisk. Add cucumber, tomato, and oregano toss to coat. Add cooked couscous stir to combine. Sprinkle with feta.
Orange and Fennel Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper in a bowl, stirring with a whisk. Add 3/4 cup rinsed and drained unsalted canned chickpeas, 3/4 cup thinly sliced fennel bulb, 3/4 cup orange sections, and 1/3 cup chopped fresh flat-leaf parsley toss. Stir in couscous.
SERVES 4 (serving size: about 1 cup)
Calories 251 Fat 1g (sat 1g, mono 2g, poly 4g) Protein 8g Carb 38g Fiber 3g Chol 0g Iron 1mg Sodium 340mg calc 54mg
Cabbage and Radish Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 1 cup very thinly sliced green cabbage, 3/4 cup very thinly sliced radishes, 1/2 cup prepared refrigerated salsa fresca, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lime juice, and 1/4 teaspoon freshly ground black pepper in a large bowl. Stir in couscous. Sprinkle with 5 ounces queso fresco.
SERVES 4 (serving size: 1 cup)
Calories 242 FatT 8g (sat 4g, mono 1g, poly 9g) Protein 7g Carb 29g Fiber 3g Chol 7g Iron 1mg Sodium 315mg Calc 87mg
Celery and Cashew Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon lower-sodium soy sauce, and 1/2 teaspoon brown sugar in a bowl, stirring. Add 1 cup sliced celery and 1 cup mung bean sprouts toss. Stir in couscous. Sprinkle with 3 1/2 tablespoons chopped unsalted cashews and 2 tablespoons fresh cilantro.
SERVES 4 (serving size: 3/4 cup)
Calories 248 Fat 8g (sat 7g, mono 5g, poly 3g) Protein 7g Carb 31g Fiber 3g Chol 0g Iron 1mg Sodium 296mg Calc 26mg
- 1 cup frozen chopped spinach, thawed
- 1 pound 93%-lean ground turkey
- ½ cup crumbled feta cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ⅜ teaspoon salt, divided
- ⅜ teaspoon ground pepper, divided
- 2 cups cooked quinoa, cooled (see Associated Recipes)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ cup chopped parsley
- 3 tablespoons chopped mint
- 2 cups sliced cucumber
- 1 pint cherry tomatoes
- ¼ cup tzatziki
Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, 1/8 teaspoon salt and 1/8 teaspoon pepper in a medium bowl mix well. Form the mixture into 12 meatballs. Heat a large nonstick skillet over medium heat. Coat with cooking spray. Working in batches if necessary, add the meatballs to the pan and cook until browned on all sides and no longer pink in the center, about 10 to 12 minutes. (An instant-read thermometer inserted in the center should register 165 degrees F.) Set the meatballs aside to cool.
Combine quinoa, lemon juice, oil, parsley, mint and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Divide among 4 single-serving lidded containers. Top each with 3 meatballs, 1/2 cup cucumbers and 1/2 cup cherry tomatoes.
Seal the containers and refrigerate for up to 4 days. Divide tzatziki among 4 small containers and refrigerate.
Before serving, transfer the meatballs to a microwave-safe container and heat until steaming. Return to the original container and serve with tzatziki.
How To Make The Meatballs
- Preheat oven to 375 degrees
- Combine ground chicken, panko, and egg in a bowl.
- To the meat mixture add in minced garlic, onion, lemon juice, salt, pepper, oregano and cumin (optional), mix thoroughly.
- Form into one inch balls and place the meatballs on a baking sheet. Place the baking sheet in the refrigerator for 15 minutes to firm.
- Remove from the refrigerator, top each meatball with a splash of olive oil and place the baking sheet in a preheated oven for 10 minutes or until the internal temperature reaches 160 and the meatballs are golden brown.
Greek Power Bowls
The quickest Mediterranean-inspired POWER BOWLS! Made in less than 30 minutes with roasted eggplant, zucchini, bell peppers, fresh cucumbers, olives and feta with a simple yet amazing red wine vinaigrette! Nutrient-rich, low-carb, filling and healthy!
Our Thailand trip is on-deck in literally just 2 weeks
That’s 14 days, 336 hours, and 20160 seconds of no donuts. I cut it out of my diet.
But then again. It’s only 14 days, 336 hours, and 20160 seconds.
So for now, these power bowls are holding me over.
It’s no old-fashioned donut but it does keep me covered with energy for the whole day.
With roasted eggplant, zucchini, bell peppers, cucumbers, olives, feta and a tangy red wine vinaigrette, I’m not missing the donuts at all.
Wait. That’s a bold-faced lie. Of course I’m missing the donuts.
But it’s okay. These bowls are bomb.com.
I also got in the bad habit of munching on the cucumber slices beforehand so I never have any left to eat with my bowl.
Hey, I needed some sort of donut substitute.
Cut chicken into chunks or strips (whichever you prefer) and place into the bottom of your slow cooker.
In a bowl, combine tomatoes, water (half water, add in more if necessary), oregano, basil and garlic powder.
Pour the tomato mixture over the chicken.
Cover and cook on high for 2 1/2 – 3 hours, or on low for 5 – 6 hours.
When done, stir in couscous (and seasoning) and let stand for five minutes.
To serve, use olives and feta cheese as condiments to sprinkle over the chicken and couscous mixture on dinner plates.
Greek Chicken Bowls
We had snow in the middle of April, and all I want to do is drown my sorrows in food.
Between all of the cookies, pasta, more cookies and pasta again, this light and fresh bowl was long overdue to get me out of this funk, and now I’m obsessed! It’s like a deconstructed gyro and it’s the best thing I’ve had all quarantine! The best part is they’re so simple to make! If you have been following the Windy City Dinner Fairy for a while, you know I’m a huge fan of Greek food so I have a feeling I’ll be making this Greek Chicken Bowl pretty often.
My mom grew up in Croatia, which is a neighbor to Greece, and so these greek flavors feel like home to me. As a kid, my mom would eat cucumber and tomato salads for lunch every day topped with the most delicious vinaigrette. Today I’m using that same vinaigrette to marinate the chicken in this Greek chicken bowl, as well as using it as a dressing! The vinaigrette takes just a minute to whip up and has all the authentic Greek flavors you love!
What does marinade do to chicken?
Marinating is a process of soaking meats in a seasoned liquid, or a “marinade”, before cooking. The important ingredients in most marinades is an acid (like vinegar) or citrus juice. In this marinade, we’re using red wine vinegar and extra virgin olive oil. A good marinade has the right balance of acid, oil, and seasonings.
What do I put in a Greek Chicken Bowl?
These yummy bowls are completely customizable! Start with a base, to add the marinated chicken, and top with your favorite veggies! Lastly, drizzle some creamy garlic greek yogurt sauce for the best lunch you’ll ever have!
For the Base: Appropriately named, this forms the base of your Greek chicken bowl, and gives you something to work the rest of your ingredients around. Some ideas:
I chose couscous for my base because I had it in my pantry and #quarantine. It was a nice change from my usual rice base, and I found out that couscous is a healthy alternative to white or brown rice! One cup of cooked couscous has fewer calories and carbohydrates than both brown and white rice, and it has more fiber! I tossed it with a little of the reserved marinade from the chicken, which doubles as a salad dressing!
For the filling: The filling of these Greek Chicken bowls can include one or more of the following items:
- Roasted chickpeas: I actually air-fried for 15 minutes these with some olive oil and paprika for a nice crunchy addition to my bowl!
- Roasted vegetables: I included some roasted bell peppers and broccoli, but zucchini, eggplant, red onions are all great options!
- Cherry tomatoes, cucumbers and feta: the classic greek salad was a must-have for this mouthwatering bowl. I skipped the olives this time, but don’t forget to include them if you’re a fan!
- A garlic yogurt sauce: slightly different from the traditional Tzatziki, this sauce is so addictive! I want to put it on everything!
- Herbs: Mint and parsley were perfect add-ons as a garnish!
In the end, you can make this greek chicken bowl your own! Did you add use quinoa? Add extra olives? Tell me how you like your bowl in the comments below!
Still hungry? Be sure to check out my air fryer greek french fries!
If you loved this recipe, please rate it 5 stars in the comments below! If you made it, please tag me on Instagram!
- 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch strips
- 1 cup sliced fennel (reserve leaves, if desired)
- ⅓ cup dry white wine
- ¼ cup lemon juice
- 3 tablespoons canola oil
- 4 cloves garlic, minced
- 2 teaspoons dried oregano, crushed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon wedges
- 1 teaspoon olive oil
- ½ cup Israeli (large pearl) couscous
- 1 cup water
- ½ cup snipped dried tomatoes (not oil-packed)
- ¾ cup chopped red sweet pepper
- ½ cup chopped cucumber
- ½ cup chopped red onion
- ⅓ cup plain fat-free Greek yogurt
- ¼ cup thinly sliced fresh basil leaves
- ¼ cup snipped fresh parsley
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Prepare kabobs: Place chicken and sliced fennel in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the white wine, lemon juice, oil, garlic, oregano, salt and pepper. Remove 1/4 cup of the marinade and set aside.
Pour the remaining marinade over chicken mixture. Seal bag turn to coat chicken mixture. Marinate in the refrigerator 1 1/2 hours, turning bag once.
Meanwhile, if using wooden skewers, soak eight 10- to 12-inch skewers in water 30 minutes. Drain chicken, discarding marinade and fennel. Thread chicken, accordion-style, onto skewers.
Grill chicken skewers, covered, over medium-high heat 6 to 8 minutes or until chicken is no longer pink, turning once. Remove from grill and brush with the reserved 1/4 cup marinade.
Prepare couscous: In a small saucepan heat 1 teaspoon olive oil over medium heat. Add 1/2 cup Israeli (large pearl) couscous. Cook and stir 4 minutes or until light brown. Add 1 cup water. Bring to boiling reduce heat. Simmer, covered, 10 minutes or until couscous is tender and liquid is absorbed, adding 1/2 cup snipped dried tomatoes (not oil-packed) the last 5 minutes cool. Transfer couscous to a large bowl. Stir in 3/4 cup chopped red sweet pepper, 1/2 cup each chopped cucumber and chopped red onion, 1/3 cup plain fat-free Greek yogurt, 1/4 cup each thinly sliced fresh basil leaves and snipped fresh parsley, 1 tablespoon lemon juice and 1/4 teaspoon each salt and black pepper.
Serve kabobs with couscous, lemon wedges and, if desired, reserved fennel leaves.