Mediterranean Bliss: Greek Chicken with Tzatziki and Couscous Recipe
A vibrant Mediterranean-inspired dish featuring tender lemon-oregano marinated chicken breasts, served atop fluffy couscous and accompanied by a refreshing, creamy tzatziki sauce made from Greek yogurt, cucumber, and fresh herbs. This balanced recipe offers bright citrus flavors and herbaceous notes, perfect for a healthy and satisfying meal.
- Prep Time: 25 minutes (including 20 minutes marinating minimum)
- Cook Time: 25 minutes (including searing and oven baking)
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean, Greek
- Diet: Low Salt
Ingredients
Scale
Chicken & Marinade
- 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
Couscous
- 1 cup couscous
- 1 ¼ cup low-sodium chicken broth
- 2 Tbsp extra-virgin olive oil (for couscous)
- Fresh lemon zest (for garnish)
Tzatziki Sauce
- 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
Garnish
- Additional fresh dill or mint leaves
Instructions
- Marinate the Chicken: In a shallow dish, whisk together ¼ cup extra-virgin olive oil, juice of 1 large lemon, minced garlic, dried oregano, 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 to let the flavors penetrate.
- Preheat the Oven: Set your oven to 375°F (190°C) to have it ready for finishing the chicken after searing.
- Sear the Chicken: Heat a large oven-safe skillet over medium-high heat and add a splash of olive oil. When the oil shimmers, place the marinated chicken breasts in the pan without crowding. Cook each side for 4-5 minutes until a deep golden crust forms, locking in the juices.
- Bake the Chicken: Transfer the skillet with the seared chicken to the preheated oven. Bake for 15-18 minutes or until an instant-read thermometer registers 165°F (74°C) at the thickest part.
- Rest the Chicken: Remove the skillet from the oven. Tent the chicken breasts loosely with foil and let rest for 5 minutes. This redistributes the juices to keep the meat moist and tender.
- Prepare the Tzatziki Sauce: While the chicken bakes, combine Greek yogurt, grated and drained cucumber, fresh dill, mint, lemon juice, and salt in a bowl. Stir gently until smooth, then cover and refrigerate to chill and develop flavors.
- Cook the Couscous: Bring the chicken broth to a boil in a saucepan. Stir in couscous and olive oil, then immediately remove from heat. Cover tightly and let stand for 5 minutes to absorb the liquid. Fluff with a fork, season lightly with salt and sprinkle with lemon zest.
- Assemble and Serve: Slice the rested chicken on a bias and arrange over a bed of couscous. Add generous dollops of the chilled tzatziki sauce alongside. Garnish with fresh lemon zest and extra dill or mint leaves. Serve immediately, enjoying the warm chicken and couscous contrasted with the cool tzatziki.
Notes
- Marinate chicken for at least 20 minutes, but for deeper flavor, marinate up to 24 hours.
- Ensure the cucumber in the tzatziki is well-drained to avoid a watery sauce.
- Use a thermometer to check chicken doneness for perfectly cooked, juicy meat.
- Couscous can be substituted with quinoa or bulgur for variation.
- Full-fat Greek yogurt gives the best creamy texture to tzatziki, but low-fat can be used as a lighter option.
Keywords: Greek chicken, tzatziki sauce, couscous recipe, Mediterranean chicken, lemon oregano chicken, healthy chicken dinner, Greek yogurt sauce
