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cous with Grilled Veggies & Whipped Feta Recipe

cous with Grilled Veggies & Whipped Feta Recipe
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★★★★★

4.8 from 17 reviews

A vibrant and flavorful Balsamic Chicken Couscous dish featuring tender grilled chicken breasts marinated in a tangy balsamic blend and served with perfectly grilled vegetables. This wholesome recipe is elevated with a creamy whipped feta topping, combining Mediterranean flavors in a nutritious, quick, and satisfying meal.

Ingredients

Scale

For the Chicken Marinade

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

For the Couscous

  • 1 cup couscous
  • 1 cup vegetable or chicken broth

For the Grilled Vegetables

  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1/2 red onion, sliced
  • 1 tablespoon olive oil (for tossing vegetables)
  • Salt and black pepper to taste

For the Whipped Feta

  • 1/2 cup feta cheese, crumbled
  • 1/3 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and black pepper. Coat the chicken breasts evenly with the marinade and let them rest for 10 to 15 minutes to absorb the flavors.
  2. Cook the Chicken: Preheat a grill pan or skillet over medium heat. Place the marinated chicken breasts on the pan and cook for 5 to 6 minutes on each side until the chicken is fully cooked through and registers an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for a few minutes before slicing.
  3. Prepare the Vegetables: Toss sliced zucchini, red bell pepper, and red onion with a tablespoon of olive oil, salt, and black pepper. Grill or sauté the vegetables in the same pan over medium heat until they become tender and develop a slight char, about 5 to 7 minutes.
  4. Cook the Couscous: Bring the vegetable or chicken broth to a boil in a saucepan. Stir in the couscous, cover the pan immediately, and remove from heat. Let the couscous sit covered for about 5 minutes to absorb the liquid fully. Fluff with a fork before serving.
  5. Make the Whipped Feta: In a blender or bowl, combine crumbled feta cheese, Greek yogurt, olive oil, and lemon juice. Blend or whisk until the mixture is smooth, creamy, and well combined.
  6. Assemble the Dish: Divide the couscous into serving bowls, top with sliced grilled chicken and grilled vegetables. Add a generous spoonful of the whipped feta on top of each bowl and serve immediately for a delicious balanced meal.

Notes

  • For a spicier kick, add a pinch of red pepper flakes to the chicken marinade.
  • Use gluten-free couscous or quinoa for a gluten-free variation.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • Grilled vegetables can be substituted with other seasonal vegetables like eggplant or asparagus.
  • Ensure not to overcook the couscous to maintain a fluffy texture.

Nutrition

Keywords: balsamic chicken, couscous recipe, grilled vegetables, whipped feta, Mediterranean dish, healthy dinner, quick dinner recipes

Find it online: https://maicook.com/cous-with-grilled-veggies-and-whipped-feta-recipe/