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Greek chicken bowl with yogurt marinated chicken, garlic couscous, cucumber, tomatoes, olives, and creamy Greek sauce

Greek Chicken Bowls with Yogurt Marinated Chicken and Creamy Greek Sauce

Rufus Dewanou
Juicy Greek yogurt marinated chicken served over garlic couscous with cucumber, tomatoes, bell pepper, Kalamata olives, herbs, and cool Creamy Greek Sauce.
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Prep Time 25 minutes
Cook Time 20 minutes
Marinate time 30 minutes
Total Time 45 minutes
Recipe Type Dinner
Cuisine Mediterranean-inspired
Servings 4 servings
Calories 780 kcal

Equipment

Ingredients
  

Greek yogurt marinated chicken

  • 2 pounds boneless skinless chicken thighs about 907 g
  • 1 cup plain Greek yogurt about 245 g
  • 2 tablespoons olive oil about 30 ml
  • 1 lemon zested and juiced
  • 4 garlic cloves finely grated
  • 1 tablespoon dried oregano
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional
  • Olive oil as needed for the skillet

Garlic couscous

  • 1 cup dry couscous about 170 g
  • 1 cup low sodium chicken broth 240 ml
  • 1 tablespoon olive oil 15 ml
  • 2 garlic cloves finely grated
  • ½ teaspoon kosher salt
  • 2 tablespoons chopped fresh parsley

Chopped Mediterranean salad

  • 1 large English cucumber diced, about 300 g
  • 2 cups halved cherry tomatoes about 300 g
  • 1 bell pepper diced, about 150 g
  • ⅓ cup finely diced red onion about 50 g
  • ½ cup pitted Kalamata olives halved, about 70 g
  • ¼ cup chopped fresh parsley about 15 g
  • 2 tablespoons chopped fresh dill about 8 g
  • 2 tablespoons extra virgin olive oil 30 ml
  • 1 tablespoon red wine vinegar 15 ml
  • 1 tablespoon fresh lemon juice 15 ml
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For assembling

  • ¾ cup prepared Creamy Greek Sauce about 180 g
  • Fresh dill or parsley for finishing optional
  • Lemon wedges optional

Instructions
 

  • Combine the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, oregano, salt, cumin, black pepper and cayenne. Add the chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours.
  • Heat the oven to 425°F.
  • Remove the chicken from the marinade and scrape away the thick excess coating. Leave a thin layer attached to the chicken.
  • Heat an oven safe skillet over medium high heat with a light coating of oil. Sear the chicken for about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side.
  • Transfer the skillet to the oven and cook until the thickest pieces reach 165°F. Depending on thickness, allow about 5 to 8 additional minutes. Rest for 5 minutes before slicing.
  • While the chicken cooks, heat the olive oil for the couscous in a saucepan. Add the garlic and cook for about 30 seconds. Add the broth and salt and bring to a boil. Stir in the couscous, cover and remove from the heat. Rest for 5 minutes, then fluff with a fork and stir in the parsley.
  • Combine the cucumber, tomatoes, bell pepper, onion, olives, parsley and dill. Toss with olive oil, red wine vinegar, lemon juice, salt and pepper.
  • Divide the garlic couscous among four bowls. Add chopped Mediterranean salad and sliced chicken. Spoon Creamy Greek Sauce generously over each bowl and finish with herbs or lemon if desired.

Notes

Chef notes
Best marinating window: 2 to 4 hours.
Maximum preferred time: About 8 hours for this particular flavor balance.
For better browning: Scrape away the heavy yogurt coating before searing. A thick wet layer traps steam against the chicken.
Food safety: Keep the chicken refrigerated while marinating and discard marinade that has contacted raw poultry. USDA provides additional guidance for safely marinating poultry.
Chicken doneness: Cook poultry to a minimum internal temperature of 165°F measured with a food thermometer.
Storage
Store chicken and couscous separately from the salad and sauce when possible.
Cooked chicken and couscous: up to 3 to 4 days refrigerated.
Fresh salad: best within about 2 days.
Creamy Greek Sauce: follow the sauce recipe storage guidance, currently 5 to 7 days refrigerated.

Nutrition

Serving: 575gCalories: 780kcalCarbohydrates: 50gProtein: 54gFat: 42gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 200mgSodium: 1450mgPotassium: 1200mgFiber: 6gSugar: 8gVitamin A: 2100IUVitamin C: 78mgCalcium: 160mgIron: 5.3mg
Keyword chicken couscous bowl, creamy greek sauce, Greek chicken bowl, Greek chicken bowls, Greek chicken meal prep, Greek yogurt chicken, Greek yogurt marinated chicken, Mediterranean chicken, Mediterranean chicken bowl, yogurt marinated chicken
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