Name: Mediterranean Chicken Couscous Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless skinless chicken breast; 2 tbsp olive oil; 1.5 tbsp za’atar; 1 tsp salt; 1/4 tsp black pepper; 1.5 cups pearled couscous; 2 1/4 cups water or chicken broth; 2 bouillon cubes (if using water); Sun-dried tomato hummus (or your favorite store-bought hummus); Tzatziki; Shirazi salad; Crumbled feta cheese

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This Mediterranean Chicken Couscous Bowl includes a flavorful pearled couscous base, deliciously seasoned za’atar grilled chicken, and all of the best sides and sauces from shirazi salad and tzatziki to sun-dried tomato hummus and feta! This fresh and flavorful dish is perfect for an easy weeknight meal or meal prep.

a bowl of couscous, za'atar chicken, sun-dried tomato hummus, tzatziki, shirazi salad, and feta surrounded by all of the side dishes

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This Mediterranean bowl with za’atar chicken has quickly become a staple in our dinner rotation. It’s so fresh and full of flavor, and it’s so easy to prep all of the side components ahead of time – like the tzatziki, shirazi salad, and hummus – so that all you need to do come dinner time is grill the chicken and make a fresh batch of couscous!

Easy Mediterranean Bowl with Hummus and Tzatziki

We’re huge fans of Mediterranean food in this household. Whenever we order delivery, it’s almost always a big platter of Mediterranean food with kebabs, tzatziki, salads, and dips. So when I need some ideas for healthy meal prep recipes, anything Mediterranean is my go-to! This healthy lunch bowl with grilled chicken and feta uses all of our favorite flavors in an easy-to-prep bowl!

Why you’ll love this Mediterranean Chicken Bowl recipe

It’s a high-protein lunch idea. Load the bowl up with chicken and top it with lots of delicious tzatziki, which is a dip made with Greek yogurt, so it’s a healthy, high-protein topping for this delicious bowl!
It’s so easy to prep. All you really need to cook is the chicken and couscous, and everything else comes together so easily, with very few readily accessible ingredients. Whether you’re using homemade hummus or a store-bought variety, every part of this meal is so easy to make.
It’s an easy weeknight dinner. Fire up the grill and prep all of your fresh sides in just about 30-40 minutes of easy work! You’ll have a delicious dinner on the table in no time.

Ingredients for a Mediterranean chicken bowl

Cucumbers. Used in the shirazi salad and the tzatziki!
Tomatoes. I prefer Roma tomatoes but I always use cherry or grape tomatoes in a pinch, because I always keep them on hand.
Red onion. For the shirazi salad! You can also make some pickled red onions to add to this Greek-inspired chicken bowl, too!
Greek yogurt. The base of the tzatziki.
Chickpeas. If you’re making your own hummus, you’ll need these.
Tahini. Another homemade hummus ingredient.
Sun-dried tomatoes. To add to homemade hummus to make a sun-dried tomato hummus.
Olive oil. You’ll need this for cooking chicken, but also to drizzle into the hummus, shirazi salad, and tzatziki.
Feta. Because every bowl needs a cheese!
Lemon juice. You’ll need a few lemons for a few different parts of this recipe.
Chicken. I use boneless, skinless chicken breasts for this recipe, but you can use boneless thighs as well!
Za’atar. Along with salt and pepper, this adds lots of delicious flavor to your chicken.
Garlic. As much as your heart desires.
Pearled couscous. The base of this bowl, a perfectly fluffy ingredient!
Bouillon. You can use bouillon or chicken broth to add some flavor to your couscous.
Dill. A bright and fresh herb to add lots of flavor to your tzatziki.

How to Make A Mediterranean Chicken Bowl

For the chicken. Place the chicken breasts in a large zip-top bag and use a meat tenderizer or heavy object, like a cast iron pan, to pound the chicken out to even thickness. Remove from the bag, then pat the chicken dry with some paper towel. Season with salt, pepper, and a generous amount of za’atar spice blend. Heat a large pan over medium-high heat, then add oil. Cook the chicken for 6-7 minutes per side, until cooked to an internal temperature of 165ºF. Let rest for 5-10 minutes on a cutting board before cutting into cubed pieces.
Four the couscous. Cook according to package instructions, using chicken broth instead of water, or adding bouillon cubes for added flavor.
For the sides. Before you cook the chicken, you’ll want to prepare the sides. Follow my instructions for the best easy tzatziki recipe and my simple shirazi salad. These can also be made while the chicken cooks, as they come together so quickly!
For the bowl assembly. Plate a scoop of couscous and add some of the cubed chicken. Add a generous scoop of shirazi salad and a big dollop of tzatziki. Add a dollop of hummus and sprinkle some crumbled feta on top. Serve with a lemon wedge and enjoy!

chicken breast resting on a cutting board, seasoned with salt, pepper, and za'atar — Season the chicken with salt, pepper, and za’atar.

seasoned chicken cooking in a skillet — Heat a pan over medium-high heat, then add oil. Cook chicken breasts for 6-7 minutes per side until cooked to an internal temperature of 165ºF. Set aside.

Recipe Variations and Substitutions

Chicken. Instead of boneless, skinless chicken breasts, you can use chicken thighs instead. If you don’t have za’atar on hand, use your favorite Greek-inspired marinade. Even a simple marinade of garlic, onion powder, balsamic vinegar, lemon juice, and olive oil adds great flavor to any chicken you would use in this dish!
Meat. Instead of chicken, you can also use steak or lamb! A Mediterranean-inspired turkey meatball would also be delicious in this meal.
Dairy. In place of Greek yogurt, you can use coconut yogurt to make a vegan and dairy-free version of tzatziki.

Storing and Reheating

Store each piece separately. The salad, tzatziki, and hummus should each be stored in separate containers because they do not need to be reheated. The couscous and chicken can be portioned into meal containers or also stored in separate containers. Everything should be stored in the refrigerator.
Reheat. You only need to reheat the chicken and couscous. I tend to use the microwave and reheat on high for 1.5-2 minutes. The couscous can also be reheated on the stovetop over low heat with about 1-2 tbsp of extra liquid to prevent it from sticking.

Equipment