Name: Mediterranean Bliss: Greek Chicken with Tzatziki and Couscous Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts (about 1½ lb); ¼ cup extra-virgin olive oil; Juice of 1 large lemon (≈ 3 Tbsp); 3 garlic cloves, minced; 1 Tbsp dried oregano; ½ tsp sea salt; ¼ tsp freshly ground black pepper; 1 cup couscous; 1 ¼ cup low-sodium chicken broth; 2 Tbsp extra-virgin olive oil (for couscous); Fresh lemon zest (for garnish); 1 cup Greek yogurt (full-fat); ½ cucumber, grated and excess water squeezed out; 1 Tbsp fresh dill, finely chopped; 1 tsp fresh mint, minced; 1 Tbsp lemon juice; ¼ tsp salt; Additional fresh dill or mint leaves

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Introduction

Mediterranean Bliss: Greek Chicken with Tzatziki and Couscous is a vibrant, fresh dish that brings the flavors of the Mediterranean right to your table. Tender chicken breasts soak in a zesty lemon and oregano marinade, paired with creamy tzatziki and fluffy couscous. This meal is light, bright, and perfect for any occasion.

The image shows a close-up of cooked chicken breast slices held by a silver fork. The chicken is light brown with black pepper and small green herb pieces on top. Underneath the chicken, there is a layer of yellowish couscous mixed with small green leaves and bits of red and green vegetables, like cherry tomatoes and possibly zucchini. Parts of white crumbled cheese and a slice of lemon are visible among the couscous. The food is in a black pan with a rough texture. The background is softly blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1½ lb)
1 cup couscous
1¼ cup low-sodium chicken broth
¼ cup extra-virgin olive oil (for marinade)
Juice of 1 large lemon (≈ 3 Tbsp)
3 garlic cloves, minced
1 Tbsp dried oregano
½ tsp sea salt (for marinade)
¼ tsp freshly ground black pepper
1 cup Greek yogurt (full-fat)
½ cucumber, grated and excess water squeezed out
1 Tbsp fresh dill, finely chopped
1 tsp fresh mint, minced
1 Tbsp lemon juice (for tzatziki)
¼ tsp salt (for tzatziki)
2 Tbsp extra-virgin olive oil (for couscous)
Fresh lemon zest (for garnish)
Additional fresh dill or mint leaves (for garnish)

Instructions

Step 1: In a shallow dish, whisk together ¼ cup olive oil, lemon juice, minced garlic, dried oregano, ½ tsp sea salt, and black pepper until emulsified. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 20 minutes or up to 24 hours.
Step 2: Preheat the oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat with a splash of olive oil until shimmering.
Step 3: Place the marinated chicken in the skillet without crowding. Sear for 4–5 minutes per side until golden brown.
Step 4: Transfer the skillet to the preheated oven and bake the chicken for 15–18 minutes, until an instant-read thermometer reaches 165°F (74°C) at the thickest part.
Step 5: Remove the chicken from the oven, tent with foil, and let rest for 5 minutes to retain juices.
Step 6: Meanwhile, prepare the tzatziki by combining Greek yogurt, grated cucumber (drained), dill, mint, lemon juice, and salt in a bowl. Stir gently, cover, and refrigerate to chill.
Step 7: Bring chicken broth to a boil in a saucepan. Stir in couscous and 2 Tbsp olive oil, then remove from heat. Cover and let stand for 5 minutes. Fluff with a fork and season lightly with salt and lemon zest.
Step 8: Slice the rested chicken on a bias and arrange over the couscous. Add dollops of tzatziki alongside the chicken, then garnish with lemon zest and fresh herbs. Serve immediately for a delightful temperature contrast.

Tips & Variations

Marinate the chicken overnight for deeper flavor and extra tenderness.
Use fresh oregano if available for a brighter herbaceous note.
Add a pinch of cayenne or smoked paprika to the marinade for a subtle kick.
Swap couscous for quinoa or bulgur if you prefer a different grain texture.
For a dairy-free tzatziki, try blending silken tofu with cucumber and herbs.

Storage

Store leftover chicken, couscous, and tzatziki separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a low oven or microwave to avoid drying. Serve tzatziki cold as it tastes best chilled.

How to Serve

A black pan on a white marbled surface holds a dish with a base layer of fluffy yellow couscous. On top, there are five golden-brown cooked chicken thighs, each sprinkled with black pepper and fresh chopped green herbs. Scattered throughout are small bright red cherry tomatoes and sliced green zucchini pieces. There are also black olives and small crumbles of white feta cheese spread over the dish. Lemon slices with herbs rest on top, adding a fresh touch. Around the pan, there is a wooden board with three lemon slices and green parsley, a white plate stacked with forks, a bowl of cherry tomatoes, two shallots, and a small white bowl filled with feta cheese. A beige napkin with a green edge is near the pan. The setting is lit softly, enhancing the colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. They will be juicier and may require slightly longer cooking time—about 20–22 minutes in the oven after searing.

How can I make the tzatziki ahead of time?

You can prepare tzatziki up to 24 hours in advance. Keep it covered and refrigerated to allow the flavors to meld and maintain its refreshing texture.