I had been craving tzatziki and decided to do a Mediterranean style chicken dinner. I’m calling it that instead of Greek as I don’t recall ever having couscous in Greece. This is a pretty quick cooking recipe (although the tzatziki and marinade will take a few hours). Actual cook time is around 20 minutes.
My recipe for tzatziki can be found HERE and you only need to make it a couple hours in advance for the flavors to come together. It will be stronger the next day, so don’t go too crazy on the garlic (unless you really hate vampires).
A few crumbles of feta cheese would have gone nicely with this dish, too.
Stuff any leftover meat in a pita with some more tomatoes, a little lettuce and another dollop of tzatziki. Definitely food for the gods!
Mediterranean Chicken with Couscous
4 boneless skinless chicken breasts
1 tablespoon lemon zest
juice of one lemon
2 tablespoons dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon granulated garlic
¼ cup olive oil
1 cup couscous
½ cup of Kalamata olives
1 cup cherry tomatoes
1 recipe tzatziki
Slice the chicken into strips. Mix all of the marinade ingredients together and place the marinade and chicken in a zip top bag. Remove as much air as possible when sealing the bag and massage the marinade into the chicken. Set in the fridge for up to 4 hours.
Heat 2 cups of water to boiling. Place the couscous in a medium boil and pour the water over. You can use broth here for more flavor but water is fine. Cover and let stand for at least 5 minutes.
Heat a skillet with 2 tablespoons olive oil. Stir fry the chicken until done, about 5 minutes per side.
Pit the olives and slice into quarters. Slice the cherry tomatoes into halves. Fluff the couscous and stir in the olives and tomatoes.
Place a couple of spoonfuls of the couscous on each plate. Add four strips of chicken and a healthy dollop of tzatziki and serve.