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Introduction

Greek Chicken with Tzatziki and Couscous

Take your taste buds on a Mediterranean adventure with this Greek Chicken with Tzatziki and Couscous recipe. Marinated in lemon, garlic, and herbs, the juicy chicken pairs perfectly with refreshing tzatziki made from creamy Greek yogurt and crisp cucumber. Fluffy couscous rounds out the dish, creating a delightful balance of flavors and textures. This healthy meal not only tantalizes your palate but also supports a balanced diet. Enjoy a slice of Greece at home!
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Ingredients
  

For the Greek Chicken:

4 boneless, skinless chicken breasts

4 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

¼ cup olive oil

Juice of 1 lemon

Zest of 1 lemon

For the Tzatziki Sauce:

1 cup Greek yogurt

1 cucumber, grated and excess moisture squeezed out

2 cloves garlic, minced

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

1 tablespoon olive oil

Juice of 1 lemon

Salt and pepper to taste

For the Couscous:

1 cup couscous

1½ cups vegetable or chicken broth

1 tablespoon olive oil

Salt to taste

½ cup cherry tomatoes, halved

¼ cup Kalamata olives, pitted and sliced

¼ cup feta cheese, crumbled

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken:

    - In a large bowl, mix together garlic, oregano, thyme, paprika, salt, pepper, olive oil, lemon juice, and lemon zest.

      - Add the chicken breasts to the marinade and toss until well-coated. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes (or up to 4 hours).

        Prepare the Tzatziki Sauce:

          - While the chicken is marinating, prepare the tzatziki. In a medium bowl, combine the Greek yogurt, grated cucumber (make sure it's well-drained), minced garlic, dill, olive oil, lemon juice, salt, and pepper.

            - Mix until well combined and taste for seasoning. Refrigerate until ready to serve.

              Cook the Couscous:

                - In a medium saucepan, bring the vegetable or chicken broth to a boil. Stir in the couscous, olive oil, and salt. Remove from heat, cover, and let it sit for about 5 minutes.

                  - After 5 minutes, fluff the couscous with a fork and fold in the cherry tomatoes, kalamata olives, and crumbled feta cheese. Adjust seasoning, if necessary.

                    Grill the Chicken:

                      - Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.

                        - Let the chicken rest for 5 minutes before slicing.

                          Serve:

                            - On each plate, serve a generous portion of couscous topped with the sliced Greek chicken. Drizzle some tzatziki sauce over the chicken or serve it on the side. Garnish with fresh parsley and additional lemon wedges, if desired.

                              Prep Time, Total Time, Servings:

                                30 minutes | 1 hour (including marinating) | 4 servings