This easy Mediterranean Bowl is full of so much flavor, you’ll want to make it a regular part of your weekly meal plan. Loaded with tzatziki marinated chicken, tzatziki sauce, crispy chickpeas and more, most everything can be made in advance for quick weeknight assembly.
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- Juice of 1/2 a lemon
- 1 teaspoon dried dill
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 Persian cucumber, grated and water squeezed out with a paper towel
- 1 clove garlic, minced
- 1 teaspoon chopped fresh dill
- Dash of salt (to taste)
- 1 15-ounce can chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 5-6 cups prepared couscous
- 1 Persian cucumber, sliced
- 2-3 medium tomatoes, cut into sixths
- 1 avocado, sliced
- Olives
- Hummus
- Fresh dill and oregano
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Place chicken breasts in Ziploc. In a small bowl, whisk together all of the marinade ingredients, then pour into Ziploc. Seal Ziploc, smoosh around to coat the chicken with the marinade, and refrigerate for a few hours, or ideally overnight.
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When ready to cook, turn grill on medium heat. Place chicken breasts on grill and cook until done, about 10 minutes on the first side and 8 minutes on the second side (but use your best judgment.) Let cool before storing.
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Before adding the chicken to your bowl, dice it up.
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Whisk all ingredients together in a small bowl. Place in a resealable container in the refrigerator to store until ready to use.
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Preheat the oven to 350 degrees Fahrenheit.
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Using a sieve, drain the chickpeas and rinse off with water.
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Pour the chickpeas onto a dish towel and rub until dry. It’s okay if some of the skins come off.
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Place chickpeas in a small bowl and coat with olive oil and salt. You’ll add the other seasonings after cooking.
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Pour chickpeas out onto a rimmed baking sheet and bake in the preheated oven for 45 minutes, or until crispy.
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Remove from oven and sprinkle on garlic powder and oregano, toss to coat. Store in an airtight container at room temperature until ready to use.
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The couscous will form the base of your bowl. Then, just top with diced chicken, a dollop of tzatziki, a sprinkle of chickpeas, and whatever other toppings you decide to use. Enjoy!
- DISH DENSITY: High
- The chicken will need at least one hour of marinating time, but you can make it up to a few days in advance of assembling these bowls.
- Prepare the tzatziki at the same time you are preparing the marinade for the chicken, as the two utilize many of the same ingredients. The tzatziki can also be made up to a few days in advance.
- You can also cook the couscous in advance. If you want, make some extra so you can use it for other meals throughout the week!
- Store the crispy chickpeas in an airtight container at room temperature for a couple of days. Make extra for snacking!
- These bowls can be enjoyed cold (making them a great lunch to bring to work) OR at cooking temperature.