The Best Mediterranean Chicken Couscous Bowl
This easy, homemade Mediterranean bowl is a great filling meal made with oven roasted potatoes and chickpeas, fresh lemon herb chicken, and packed with veggies. Top with a scoop of Tzatziki and Hummus for a delicious lunch or dinner.
Ingredients
Mediterranean Chicken Bowl:
- 1 pkg Israeli Couscous Trader Joe's
- Oven Roasted Potatoes & Chickpeas
- Lemon Herb Chicken
- Roasted Red Pepper Hummus
- Tzatziki
- kalamata olives halved
- cherry tomatoes halved
- red onion sliced
- lemon slice
- freshly chopped dill
Oven Roasted Potatoes & Chickpeas
- 1.5 lbs baby gold potatoes quartered
- 1 15 oz can chickpeas drained and rinsed
- 2 tbsp olive oil divided
- 1 tsp garlic powder divided
- 1 tsp paprika divided
- pinch salt + pepper to taste
Lemon Herb Chicken
- 1 pkg chicken tenders Butcher Box
- 1 tbsp olive oil
- 2 tsp red wine vinegar
- 1 half lemon squeezed
- 3-4 garlic cloves smashed
- 1 tsp dried oregano
- 1 tsp dried parsley
- pinch salt + pepper
Instructions
- Preheat oven to 400°F.
- Wash, dry, and quarter potatoes. Evenly coat with olive oil, salt, pepper, ½tsp paprika, and ½tsp garlic powder. Pour onto one side of baking sheet. Drain and rinse chick peas. Mix together with remaining olive oil, salt, pepper, paprika, and garlic powder. Add to the other part of the baking sheet. Bake for 25-30 minutes until golden brown.
- Add all Lemon Herb Chicken ingredients to a medium bowl. Marinate for at least 15 minutes.
- Prepare Israeli Couscous according to package and set aside until ready for assembly.
- Remove chicken from marinade and cook in a skillet for 3-4 minutes on each side or until each chicken tender reaches an internal temp of 165°. Adjust cooking time for larger cuts of chicken. Slice when ready to serve.
- To assemble bowls add cooked cous cous, potatoes, and sliced chicken breasts to the bottom of a bowl. Top with sliced kalamata olives, cherry tomatoes, sliced onions, 1 scoop of Tzatziki, and 1 scoop of Roasted Red Pepper Hummus. Sprinkle with feta cheese and roasted chickpeas. Serve with a lemon slice and freshly chopped dill.
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