Greek Chicken Bowl

SERVES 4

For the Greek Yogurt Marinated Chicken
1½–2 lb boneless skinless chicken breasts or thighs
½ cup plain Greek yogurt
Juice of 1 lemon
2 tbsp olive oil
3 cloves garlic, minced
2 tsp dried oregano
1 tsp kosher salt

For the Lemon Herb Couscous
1½ cups dry couscous
1½ cups chicken broth or water
1 tbsp olive oil
Juice of ½ lemon
1 tsp lemon zest
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
Salt and black pepper, to taste

For the Cucumber Tomato Salad
1 English cucumber, diced
1½ cups cherry tomatoes, halved
¼ small red onion, thinly sliced (optional)
2 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tbsp fresh lemon juice
Salt, to taste

For the Tzatziki
1 cup plain Greek yogurt
½ English cucumber, grated and juiced squeezed out
1 tbsp olive oil
1 tbsp fresh lemon juice
1 small garlic clove, grated or minced (optional)
1 tbsp fresh dill, chopped (mint is good too)
½ tsp kosher salt

Marinate the Chicken
1. In a large bowl, combine the Greek yogurt, lemon juice, olive oil, garlic, oregano, and salt. Add the chicken and toss until completely coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Make the Tzatziki
2. Grate the cucumber and squeeze out as much excess liquid as possible using a clean kitchen towel or paper towels. Combine with the Greek yogurt, olive oil, lemon juice, garlic, dill, salt, and pepper. Refrigerate until ready to serve.

Prepare the Cucumber Tomato Salad
3. Combine the cucumber, tomatoes, red onion, parsley, olive oil, lemon juice and salt. Refrigerate until ready to assemble.

Cook the Chicken
4. For grilled chicken, preheat the grill or grill pan to medium-high heat. Remove excess marinade from the chicken and grill for approximately 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F.

For baked chicken, preheat the oven to 425°F. Place the chicken on a lined sheet pan or in a baking dish and bake for approximately 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.

Make the Lemon Herb Couscous
5. Add the couscous to a saucepan, then add the chicken broth or water and olive oil. Bring to a boil, then reduce heat to a simmer and cover. Cook, stirring frequently, until all of the liquid has been absorbed and the couscous is tender and fluffy. Remove from heat and stir in the lemon juice, lemon zest, fresh parsley and dill. Season with salt and pepper to taste.

Assemble the Bowls
6. Divide the lemon herb couscous between four bowls. Top with sliced Greek chicken, cucumber tomato salad, and a generous spoonful of tzatziki. Finish with feta, fresh herbs, or an extra squeeze of lemon if desired.