Name: Lemon Herb Chicken Couscous Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: – 1½ lbs boneless skinless chicken breasts or thighs; – 3 tablespoons olive oil; – 2 tablespoons lemon juice; – 2 teaspoons lemon zest; – 2 garlic cloves, minced; – 1 teaspoon dried oregano; – ½ teaspoon salt; – ¼ teaspoon black pepper; ; – 1½ cups pearl couscous (Israeli couscous); – 2 tablespoons olive oil (for couscous); – 2 cups chicken broth or water; – 1 cup cherry tomatoes; – 1 cup sliced cucumber; – Fresh parsley, chopped; – Lemon wedges, for serving

Description

These Lemon Herb Chicken Couscous Bowls are bursting with bright Mediterranean flavor. Juicy grilled chicken is marinated with lemon, garlic, and herbs, then layered over fluffy pearl couscous with roasted tomatoes, cucumbers, and fresh parsley. A fresh and balanced meal perfect for quick dinners or make-ahead lunches.

Ingredients

For the Chicken:

– 1½ lbs boneless skinless chicken breasts or thighs

– 3 tablespoons olive oil

– 2 tablespoons lemon juice

– 2 teaspoons lemon zest

– 2 garlic cloves, minced

– 1 teaspoon dried oregano

– ½ teaspoon salt

– ¼ teaspoon black pepper

For the Bowls:

– 1½ cups pearl couscous (Israeli couscous)

– 2 tablespoons olive oil (for couscous)

– 2 cups chicken broth or water

– 1 cup cherry tomatoes

– 1 cup sliced cucumber

– Fresh parsley, chopped

– Lemon wedges, for serving

Instructions

1. In a large bowl or zip-top bag, mix olive oil, lemon juice, zest, garlic, oregano, salt, and pepper. Add chicken and toss to coat. Marinate for at least 15 minutes (up to 8 hours).

2. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add couscous and toast for 2–3 minutes. Add broth, bring to a boil, then reduce heat and simmer for 10 minutes. Fluff with a fork and set aside.

3. Preheat oven to 400°F (200°C). Toss cherry tomatoes in a bit of oil, salt, and pepper. Roast for 10–12 minutes until blistered and juicy.

4. Heat a grill pan or outdoor grill to medium-high. Grill chicken for 4–6 minutes per side until cooked through (internal temp 165°F / 74°C). Rest 5 minutes, then slice.

5. Assemble bowls: Add couscous, sliced chicken, roasted tomatoes, cucumber, and chopped parsley. Serve with lemon wedges and drizzle with olive oil if desired.

Notes

– Toasting couscous in olive oil before cooking adds a nutty flavor.

– For extra freshness, add crumbled feta or a dollop of tzatziki on top.

– Use quinoa or brown rice if pearl couscous is unavailable.

– Let the chicken rest before slicing to keep it juicy.

– Keep veggies and chicken stored separately if prepping for the week.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Grilling

Keywords: lemon herb chicken, couscous bowl, Mediterranean bowl, healthy chicken dinner, easy chicken recipe, meal prep chicken, summer grain bowl, gluten-free option, grilled chicken bowls