uscous Bowl with Lemon Feta Yogurt Sauce Recipe
This Lemon Dijon Chicken Couscous Bowl is a vibrant, nutritious meal featuring tender, juicy chicken breasts seasoned with garlic, paprika, and black pepper. Served over fluffy couscous tossed with fresh cherry tomatoes, cucumber, red onion, and parsley, it’s perfectly complemented by a tangy and creamy lemon feta yogurt sauce. Ideal for a quick and healthy lunch or dinner, this Mediterranean-inspired dish is packed with flavor and wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Seared, Boiling
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Couscous Salad
- 1 cup couscous
- 1 cup chicken broth
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
Lemon Feta Yogurt Sauce
- 1/2 cup Greek yogurt
- 1/4 cup feta cheese, crumbled
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Season the Chicken: Coat the chicken breasts evenly with olive oil, then sprinkle garlic powder, paprika, salt, and black pepper over them to flavor.
- Cook the Chicken: Heat a skillet over medium heat and cook the chicken breasts for 5 to 6 minutes on each side, or until they reach an internal temperature of 165°F (74°C). Remove from skillet and let rest for a few minutes before slicing.
- Prepare Couscous: In a saucepan, bring the chicken broth to a boil. Remove from heat, stir in the couscous, cover the pan, and let it sit for 5 minutes to absorb the liquid. Fluff the couscous gently with a fork afterwards.
- Mix the Salad: In a large bowl, combine the fluffed couscous with halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh parsley. Toss well to mix.
- Make the Lemon Feta Yogurt Sauce: In a small bowl, whisk together Greek yogurt, crumbled feta cheese, lemon juice, Dijon mustard, honey, olive oil, and salt and black pepper until the sauce is smooth and well combined.
- Assemble the Bowls: Layer couscous salad in bowls, top with sliced cooked chicken breasts, and drizzle generously with the lemon feta yogurt sauce.
- Serve: Serve the bowls immediately while the chicken is still warm and enjoy this refreshing, flavorful meal.
Notes
- Chicken can be grilled instead of pan-cooked for a smoky flavor.
- Use vegetable broth instead of chicken broth to make this dish vegetarian-friendly.
- The lemon feta yogurt sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust seasoning according to taste preferences for salt and spices.
- Add toasted pine nuts or slivered almonds for extra crunch and texture.
- Serve with a side of steamed greens or a fresh green salad for a complete meal.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 70 mg
Keywords: lemon chicken, couscous bowl, yogurt sauce, Mediterranean recipe, healthy dinner, easy chicken recipe