Mediterranean Chicken Bowl
Tender pan-seared chicken over fluffy couscous with roasted vegetables, creamy hummus, and a bright lemon-herb dressing. A complete, restaurant-quality meal ready in 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 685
- Protein
- 52g
Ingredients
- 1 pound chicken breast, boneless and skinless
- ¾ cup couscous
- 1 medium zucchini
- 1 large red bell pepper
- 1 cup cherry tomatoes
- ½ cup hummus
- 1 whole (zested + juiced) lemon
- 1 tablespoon fresh oregano or dried oregano
- 1 whole garlic clove, minced
- 3 tablespoon olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat the chicken breast dry with paper towels, pressing gently all over both sides to remove moisture so it will brown evenly.
- 2
Sprinkle salt and pepper all over the chicken breast, rubbing it in with your fingers until the entire surface is seasoned.
- 3
Place the zucchini on a cutting board and slice it crosswise into 1/4-inch-thick rounds, like slicing a coin roll.
- 4
Place the red bell pepper on a cutting board, cut it in half lengthwise from stem to bottom, remove seeds and white ribs, then slice each half lengthwise into 1/4-inch-wide strips.
- 5
Cut each cherry tomato in half by placing it on the cutting board and slicing straight down through the center.
- 6
Pour 1 tablespoon of olive oil into a 12-inch skillet and place it over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 7
Lay the seasoned chicken breast into the hot skillet and cook without moving for 6 minutes until the bottom surface turns golden brown like caramel.
- 8
Flip the chicken breast over using tongs and cook the second side for another 5–6 minutes until it is golden brown and a meat thermometer inserted into the thickest part reads 165°F.
- 9
Transfer the chicken to a cutting board and let it rest for 3 minutes to keep the juices inside before slicing.
- 10
Pour 1 tablespoon of olive oil into the same skillet over medium-high heat, then add the zucchini rounds in a single layer.
- 11
Cook the zucchini without stirring for 3 minutes until the bottom edges turn golden, then flip each round over and cook the other side for another 2 minutes.
- 12
Push the cooked zucchini to one side of the skillet, add the bell pepper strips to the empty side, and cook without stirring for 2 minutes until slightly softened.
- 13
Stir the zucchini and bell pepper together and cook for another 1 minute, then season with salt and pepper to taste.
- 14
Measure 1.5 cups of water into a small pot, bring it to a rolling boil over high heat, then remove the pot from the heat.
- 15
Stir 0.75 cup of couscous and 0.5 teaspoon of salt into the hot water, cover the pot with a lid, and let it sit undisturbed for 5 minutes so the couscous absorbs the water.
- 16
Fluff the couscous with a fork, breaking up any clumps, then stir in 1 tablespoon of lemon zest and the minced garlic.
- 17
Whisk together the lemon juice, 1 tablespoon of olive oil, and 1 tablespoon of fresh (or dried) oregano in a small bowl until combined.
- 18
Divide the couscous between two bowls, spreading it into an even layer at the bottom of each.
- 19
Slice the rested chicken breast against the grain (perpendicular to the long muscle fibers) into 1/4-inch-thick slices.
- 20
Arrange the sliced chicken, roasted zucchini, roasted bell pepper, and cherry tomato halves on top of the couscous in each bowl in separate sections.
- 21
Spoon 1/4 cup of hummus onto one side of each bowl, drizzle the lemon-herb dressing over the entire bowl, and serve immediately.
Tools you’ll need
- 12-inch skillet
- tongs
- meat thermometer
- cutting board
- chef's knife
- small pot with lid
- small bowl
- whisk
- fork
- paper towels
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