Mediterranean Chicken Bowl
Crispy pan-seared chicken over fluffy couscous with vibrant roasted vegetables, creamy hummus, and a bright lemon-herb dressing. A colorful, protein-packed bowl that feels restaurant-quality but comes together in under 35 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 2 medium (about 6 oz each) boneless skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon dried oregano
- 1 cup pearl couscous
- 1.5 cups low-sodium vegetable broth
- 1 whole medium zucchini
- 1 large red bell pepper
- 1 cup cherry tomatoes
- ½ small red onion
- 2 tablespoons fresh lemon juice
- ½ teaspoon fresh lemon zest
- ¼ cup fresh mint leaves
- ¼ cup fresh basil leaves
- ½ cup hummus (store-bought or homemade)
- ¼ cup Kalamata olives, pitted
- ¼ cup crumbled feta cheese
Instructions
- 1
Bring 1.5 cups of low-sodium vegetable broth to a boil in a small saucepan over medium-high heat — this will be ready when you need it for the couscous.
- 2
While the broth heats, prepare the vegetables: Cut 1 medium zucchini lengthwise in half, then slice into 1/4-inch half-moons. Dice 1 large red bell pepper into 1-inch chunks. Cut 1 cup of cherry tomatoes in half. Slice 0.5 small red onion into thin crescents. Set all vegetables on a plate within arm's reach of your stove.
- 3
Pat the 2 medium boneless skinless chicken breasts completely dry with paper towels — this removes surface moisture so you'll get a crispy, golden sear. Season both sides generously with 1 teaspoon of kosher salt, 0.5 teaspoon of freshly cracked black pepper, and 1 teaspoon of dried oregano, rubbing the spices evenly across the meat.
- 4
Zest a fresh lemon into a small bowl to get 0.5 teaspoon of zest, then juice the lemon to get 2 tablespoons of juice. Roughly chop 0.25 cup of fresh mint leaves and 0.25 cup of fresh basil leaves — keep them separate as they go in at different times.
- 5
Set a 12-inch stainless steel skillet over medium-high heat and let it preheat for 2 minutes. You'll know it's ready when a drop of water dances and evaporates on contact. Pour in 2 tablespoons of extra-virgin olive oil — it should shimmer and move freely across the pan.
- 6
Carefully lay both seasoned chicken breasts into the hot oil. You should hear an immediate, aggressive sizzle — this means the pan is hot enough to create a crust. Do not move them. Let them cook undisturbed for 5-6 minutes until the bottoms are deep golden-brown and release easily when you gently lift an edge with a fish spatula.
- 7
Flip each chicken breast and cook the other side for another 4-5 minutes until an instant-read thermometer inserted into the thickest part reads 165°F. Transfer the cooked chicken to a cutting board and rest for 3-4 minutes — the internal temperature will climb another 5°F during this time.
- 8
While the chicken rests, add the remaining 1 tablespoon of extra-virgin olive oil to the same skillet — the fond (browned bits) on the bottom adds amazing flavor. Add the diced red bell pepper and zucchini slices. Sauté over medium-high heat, stirring occasionally, until the vegetables are caramelized at the edges and tender-crisp, about 5-6 minutes. You should smell rich, toasty aromas and see light browning on the cut sides.
- 9
Stir in the cherry tomato halves and red onion slices and cook for 1 more minute until the tomatoes just begin to soften. Pour in the 2 tablespoons of fresh lemon juice and scatter the chopped fresh mint over the vegetables. Toss gently and remove from heat.
- 10
Return to your saucepan with the boiling broth — it should still be hot. Stir in the 1 cup of pearl couscous and bring back to a gentle boil. Cover with a lid, remove from heat, and let sit undisturbed for 5 minutes. The couscous will absorb all the liquid and become fluffy. Fluff with a fork and stir in the lemon zest and chopped fresh basil.
- 11
Slice each rested chicken breast on the bias into 0.5-inch-thick strips — this shows off the beautiful protein and helps it cool to eating temperature faster.
- 12
Divide the fluffed couscous between two large bowls, mounding it slightly in the center. Arrange the sliced chicken on top of each bowl, fanning the strips slightly. Spoon the roasted vegetables and their pan juices onto one side of each bowl.
- 13
Add a spoonful of 0.25 cup total hummus to each bowl, placing it beside the chicken. Scatter 0.25 cup total Kalamata olives across both bowls and finish with 0.25 cup total crumbled feta cheese. Drizzle any pan juices from the vegetable skillet over the entire bowl and serve immediately while the couscous is warm.
Tools you’ll need
- small saucepan with lid
- 12-inch stainless steel skillet
- fish spatula
- instant-read thermometer
- cutting board
- chef's knife
- microplane zester
- small bowl
- two large serving bowls
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