chicken grain bowls

These Greek chicken bowls are layered with toasted pearl couscous, Greek yogurt marinated chicken, tomato cucumber salad, crispy chickpeas, feta cheese, and homemade tzatziki! They&#39;re perfect for meal prep or easy weeknight dinners!

Greek Chicken Bowls with Toasted Pearl Couscous

chicken breasts

plain full-fat Greek yogurt

olive oil

lemon juice

garlic (minced

oregano

smoked paprika

turmeric

cumin

cayenne

salt

unsalted butter

shallot (sliced)

garlic (sliced)

pearl couscous

vegetable stock (or water)

mint

cucumber (finely grated)

mint (or dill)

salt and pepper (to taste)

tomato cucumber salad

crispy chickpeas

hummus

pita or naan

feta

arugula

In a small bowl, whisk together all of the marinade ingredients (taste and adjust seasonings if desired).

Cut the chicken into 2-3 inches pieces and add to the marinade. Gently toss making sure each piece is fully coated.

Marinate for a minimum of 2 hours but up to 24 hours. I like to prep the chicken and let it marinate in the fridge overnight.

Add the chicken pieces to skewers (I prefer using metal skewers, but if using wooden skewers, soak them in water for at least 30 minutes so they don&#39;t catch on fire). Gently shake any excess marinade off the chicken pieces, but don&#39;t remove all of it.

I like to cook the skewers on the grill so they get nice and charred with some delicious smoky flavor! But you can also roast the chicken in the oven! I like to broil for the last 2-3 minute so you can still get some charred pieces. Chicken breasts are cooked through when the internal temperature reaches 165°F.

Grill - Preheat grill to 400-450°F. Then cook the chicken skewers for 6-8 minutes on each side. Bake - Line a baking sheet with aluminum foil for easy clean up. Roast at 425°F degrees for 18-20 minutes or until cooked through. Then switch to broil for 2-3 minutes so that the edges can get a little crispy. If you want to bake the chicken, you can leave the chicken breasts whole if desired. You just may need to add a few extra minutes to the cooking time.

Greek Chicken Skewers

In a large skillet, melt the butter over medium-high heat then add in the sliced shallots and garlic. Sauté for 5-7 minutes or until golden brown and crispy. Remove from the pan and set aside.

Add in the couscous and toast for 3-5 minutes or until nice and golden. Make sure to stir frequently so it doesn&#39;t burn.

Add in the vegetable stock, cumin, salt, and pepper and bring to a simmer. Reduce the heat and cover with a tight fitting lid. Simmer for 10-15 minutes or until the liquid is absorbed and the couscous is cooked through.

Remove from the heat and stir in the crispy shallots and fresh mint.

Toasted Pearl Couscous

Finely grate the cucumber (I just use a box grater), then gently squeeze out any excess water and discard the liquid.

In a large bowl, mix together the Greek yogurt, strained cucumber, garlic, olive oil, lemon juice, and mint. Season with salt and pepper to taste!

Cover and chill for at least 30 minutes to let the flavors come together!

Tzatziki

Place the toasted pearl couscous into the bowl, then layer with the Greek yogurt chicken, tomato cucumber salad, and crispy chickpeas. Then top with crumbled feta and homemade tzatziki!

Serve with warm pita or sourdough naan!

If you have leftovers, I recommend storing all the components separately and assembling right before you&#39;re ready to eat, for best results!

Assemble the Bowls

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Greek Chicken Bowls with Toasted Pe...

Top 1 chicken grain bowls recipes from across the web

The most viewed chicken grain bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Greek Chicken Bowls with Toasted Pe...

The most viewed chicken grain bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine