Couscous Bowls with Chicken & Homemade Tzatziki* (*homemade tzatziki recipe from Love & Lemons)
Cook time = 45-50 minutes
Serves:
For Dietary Restrictions
Gluten free: Use quinoa instead of couscous. Note: quinoa takes longer to cook, so get it started before cooking the chicken.
Dairy free: use plain coconut yogurt in place of Greek yogurt.
Kids Can Help
Wash vegetables, grate cucumber, mix tzatziki ingredients, season chicken
Ingredients
For the bowls:
3-4 boneless skinless chicken thighs
Olive oil
Salt
Garlic powder
1 Roma tomato
1 English cucumber (use a portion for the tzatziki)
1 bell pepper (any color)
2 cups uncooked
couscous
For the tzatziki:
1 5.3-oz container plain whole milk Greek yogurt
1 Tbsp olive oil
1 Tbsp lemon juice
1 3-inch piece of cucumber (for ½ cup grated)
1 Tbsp minced fresh dill (Aldi shoppers, use fresh parsley)
¼ tsp salt
1 garlic clove
Directions
Step 1
Preheat oven to 425 degrees.
Step 2
While oven is preheating, trim any excess fat from the chicken thighs.
Step 3
Spread a little bit of olive oil on a baking sheet. Lay chicken thighs across oiled section and sprinkle with salt and garlic powder. Roast 20-22 minutes (move on to step 4 while the chicken is cooking).
Step 4
Wash and chop cucumber, green pepper, and tomato into small pieces, reserving a 2-3 inch piece of cucumber to grate for the tzatziki.
Step 5
After about 20 minutes, check the chicken; remove from oven when center temperature reaches 165 degrees. Set aside to cool.
Step 6
Make the couscous: In a medium-sized pot with a lid, bring 2 cups of water to a boil. Once boiling, remove from heat. Add 1 Tbsp olive oil, ½ tsp salt, and 2 cups of couscous. Stir just to combine; cover and allow to sit until water has been absorbed.
Step 7
Make the tzatziki: Mince the dill or parsley and grate the cucumber and garlic (or you can mince them, too). Combine with the remaining tzatziki ingredients and mix to combine.
Step 8
Chop the chicken into bite-sized pieces. Fluff couscous and serve with chicken, veggies, and tzatziki.