Description
A vibrant, restaurant-quality bowl combining charred herb-infused chicken, Moroccan-spiced couscous, tzatziki, pickled onions, and a refreshing salad. This 38g protein-per-serving dish balances smoky, tangy, and refreshing flavors with global inspiration.
Ingredients
1 lb skinless chicken thighs, cut into 1-inch cubes
1/4 cup plain yogurt
1 tbsp za’atar
1 tsp chopped fresh sage
1 tsp dried thyme
1 lemon, juiced
1/2 tsp salt
1/4 tsp black pepper
1/2 cup olive oil
1/2 tsp paprika
1/2 tsp cumin
3/4 cup Moroccan-spiced couscous (or regular couscous with added cumin, coriander, and turmeric)
1/4 cup finely chopped red onion (pickled in advance)
1/2 cup tzatziki (store-bought or homemade with yogurt, cucumber, dill)
1 cup halved cherry tomatoes
1/2 English cucumber, sliced
1/4 cup chopped fresh parsley
1/2 avocado, cubed
1 tbsp olive oil for couscous
Instructions
Preheat oven to 375°F (190°C)
Combine chicken, yogurt, za’atar, sage, thyme, lemon juice, salt, pepper, 2 tbsp olive oil, paprika, and cumin in a bowl. Marinate 30 minutes to 8 hours
Spread couscous in a baking dish. Drizzle 1 tbsp olive oil, season with salt, and roast 15 minutes until golden
Heat a skillet, cook chicken in remaining oil 6-8 minutes until charred and cooked through
Assemble bowls: base with couscous, top with chicken, tzatziki pool, pickled onions, and fresh ingredients
Notes
Marinate chicken up to 24 hours. Pickled onions can be made 2 days in advance. Store leftovers in airtight containers.
For vegan version: substitute chicken with grilled tofu and yogurt with coconut yogurt
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Oven-roasting/Sauteing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 80mg