Greek Chicken Couscous Meal Prep Bowls
Ditching the random raw veggies for a punchy, marinated horiatiki-style salad takes these meal prep bowls to the next level. Juicy, spice-roasted chicken and fluffy couscous anchor the dish, while a thick, homemade tzatziki sauce ties everything together for a lunch you’ll actually look forward to eating all week.
- Total Time40 minutes
- Yield4 bowls (serves 4) 1x
Ingredients
Scale
Roasted Greek Chicken
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 ½ teaspoons dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ lemon, juiced
Couscous
- 1 ¼ cups (300 ml) chicken broth
- 1 cup (170 g) dry Moroccan couscous
- 1 tablespoon olive oil
Tzatziki Sauce
- 1 cup (240 g) plain whole-milk Greek yogurt
- ½ English cucumber, grated
- 1 tablespoon lemon juice
- 1 clove garlic, finely minced
- 1 tablespoon chopped fresh dill
- ¼ teaspoon kosher salt
Marinated Chopped Salad
- 1 cup (150 g) cherry tomatoes, halved
- ½ English cucumber, diced
- ¼ cup (40 g) finely diced red onion
- ½ cup (65 g) pitted Kalamata olives, halved
- ½ cup (75 g) crumbled feta cheese
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
Instructions
- Roast the chicken: Preheat your oven to 425°F (220°C). Place the chicken breasts on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and rub evenly with the oregano, smoked paprika, garlic powder, salt, and pepper. Bake for 18 to 22 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Remove from the oven, squeeze the lemon juice over the top, and let rest for 5 minutes before slicing into bite-sized pieces.
- Prep the tzatziki: While the chicken cooks, gather the grated cucumber in a clean kitchen towel or paper towel and squeeze firmly over the sink to remove as much excess water as possible. In a medium bowl, combine the squeezed cucumber, Greek yogurt, lemon juice, minced garlic, fresh dill, and salt. Stir well and refrigerate.
- Steam the couscous: In a small saucepan, bring the chicken broth and 1 tablespoon of olive oil to a boil over medium-high heat. Stir in the dry couscous, immediately cover the pot, and remove it from the heat. Let it stand undisturbed for 5 minutes. Fluff thoroughly with a fork.
- Toss the marinated salad: In a separate bowl, combine the halved cherry tomatoes, diced cucumber, red onion, Kalamata olives, and feta cheese. Drizzle with the olive oil and red wine vinegar, tossing gently to coat.
- Assemble the bowls: Divide the fluffed couscous and sliced chicken evenly among 4 meal prep containers. Add a scoop of the marinated chopped salad and a dollop of tzatziki to each. Allow the warm ingredients to cool completely before sealing the containers.
Notes
- Why it works: Squeezing the water out of the grated cucumber is the secret to a rich, creamy tzatziki. Skipping this step results in a watery sauce that will seep into your couscous as it sits in the fridge.
- Meal prep storage: These bowls will keep well in the refrigerator for up to 4 days. If you prefer to eat your chicken and couscous warm, pack the tzatziki and the marinated chopped salad in small, separate containers (or silicone muffin cups) inside the main bowl so you can easily remove them before microwaving.
Nutrition (per serving — estimates)
Calories: 520 | Total Carbs: 42g (Fiber: 4g, Sugar: 5g) | Fat: 21g (Saturated: 5g) | Protein: 40g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Meal Prep
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Fat: 21g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 40g