Description
Bright, zesty, and packed with flavor, these Lemon Dill Chicken & Couscous Bowls are a refreshing meal perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup fresh dill, chopped
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 cup quick-cooking couscous
- 1 1/4 cups water or low-sodium vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Greek yogurt
- Zest of 1 lemon
- Juice of half a lemon
Instructions
- In a bowl, mix fresh dill, lemon juice, olive oil, salt, and pepper.
- Add chicken breasts to the marinade and let soak for at least 30 minutes.
- In a saucepan, bring water or vegetable broth to a boil.
- Stir in couscous, cover, and let sit for about 5 minutes until fluffy.
- Heat a skillet over medium-high heat with a drizzle of olive oil.
- Sauté cherry tomatoes for about 3 minutes until they soften and burst.
- In the same skillet (or on a grill), cook marinated chicken for about 6–7 minutes per side until golden brown and cooked through.
- Fluff couscous with a fork and transfer to bowls.
- Top with sliced cucumbers and sautéed cherry tomatoes.
- Mix Greek yogurt with lemon zest and juice; drizzle over bowls before serving.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 230mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
Keywords: - For added flavor, consider swapping chicken for shrimp or tofu. - Feel free to add spinach or other colorful veggies to enhance nutrition. - Use low-sodium broth when cooking couscous for healthier options.