Description
This Mediterranean Chicken features juicy herb-marinated chicken with refreshing homemade tzatziki and fluffy pearl couscous. The Greek-inspired marinade of lemon, garlic, and oregano creates incredibly flavorful, tender chicken that’s healthy and satisfying. Perfect for weeknight dinners or meal prep!
Ingredients
For the Chicken Marinade:
1½ pounds boneless skinless chicken breasts or thighs
¼ cup olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
For the Tzatziki Sauce:
1 cup Greek yogurt (full-fat)
1 medium cucumber, grated and drained
2 cloves garlic, minced
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
For the Couscous:
1½ cups pearl couscous
2 cups chicken broth
2 tablespoons olive oil
½ teaspoon salt
¼ cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
Zest of 1 lemon
Instructions
1. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, paprika, salt, pepper, and cumin to create marinade.
2. Place chicken in large zip-top bag or shallow dish. Pour marinade over chicken and coat completely.
3. Marinate for at least 30 minutes at room temperature, or up to 8 hours refrigerated.
4. For tzatziki: Grate cucumber and squeeze out excess moisture using cheesecloth or paper towels.
5. Mix drained cucumber with Greek yogurt, minced garlic, dill, lemon juice, olive oil, salt, and pepper. Refrigerate until serving.
6. For couscous: Heat 2 tablespoons olive oil in medium saucepan over medium heat. Add couscous and toast 2-3 minutes until lightly golden.
7. Add chicken broth and salt to couscous. Bring to boil, then reduce heat to low, cover, and simmer 10-12 minutes until tender.
8. Fluff couscous with fork and stir in parsley, mint, and lemon zest. Set aside.
9. Remove chicken from marinade and let excess drip off. Don’t pat dry.
10. Heat large skillet over medium-high heat for 2 minutes. Add 2 tablespoons olive oil.
11. Place chicken in single layer in hot pan. Cook undisturbed 5-7 minutes for breasts (7-9 for thighs) until golden brown.
12. Flip chicken and cook another 5-7 minutes for breasts (6-8 for thighs) until golden and internal temperature reaches 165°F.
13. Remove chicken from heat at 160°F and transfer to plate. Tent with foil and rest 5 minutes.
14. Slice chicken on bias for most attractive presentation.
15. Serve couscous as base, top with sliced chicken, and drizzle generously with tzatziki. Garnish with fresh herbs and lemon wedges.
Notes
Marinate minimum 30 minutes, maximum 8 hours for best flavor without mushy texture.
Pound chicken breasts to even ½-inch thickness for uniform cooking.
Really squeeze cucumber dry or tzatziki will be watery.
Don’t overcrowd pan—cook in batches if necessary for proper browning.
Use instant-read thermometer and remove chicken at 160°F—it reaches 165°F during resting.
Store chicken, tzatziki, and couscous separately in airtight containers up to 4 days.
Can freeze cooked chicken (without tzatziki) up to 3 months.
For grilling, cook over medium-high heat 5-7 minutes per side for breasts.
Chicken thighs are more forgiving and stay juicier than breasts.
- Prep Time: 40
- Cook Time: 20
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
Keywords: Mediterranean Chicken, Greek chicken, healthy chicken recipe, chicken with tzatziki, marinated chicken