Greek Chicken Bowls

My Greek inspired chicken bowl is the perfect 30 minute meal to eat all summer long!

Greek Chicken Bowls

Another 30 minute meal coming your way!  I've been on the hunt trying new quick and easy dishes all summer and this one is perfect for a weeknight meal.  

I used a rotisserie chicken that I shredded up. But you can use any leftover chicken or grill, poach, or bake your own.  Add pearl couscous ( Larger round pasta balls thank Moroccan couscous) as your base  and fill the bowl with garbanzo beans, red onion, bell pepper, cucumber, tomatoes and feta cheese.  I drizzled a little store bought Tzatziki dressing over the top and dinner is done!  The flavors of Greek food made simple in a simple grain bowl.   Can't beat the flavors or the ease of making this dish.  

Time to enjoy summer!

What Ingredients do I need?

• pearl couscous

• cooked shredded chicken breasts - rotisserie or leftover baked, grilled, or poached chicken

• garbanzo beans (chickpeas) - canned

• orange bell pepper

• red onion

• cucumber - I used English

• grape tomatoes

• feta cheese - I like to buy this in a block and crumble it myself

• Tzatziki bottled dressing - store bought

Substitutions and Variations

• Try adding black olives

• Grains:  Try a grain such as bulgur, quinoa, or farro as the base

• Switch around the vegetables - try sauteed eggplant or zucchini

• Season the chicken - you can easily add a Greek seasoning blend to the chicken and heat it in a skillet before adding it to the bowl.

• Skip the dressing or try a Greek Vinaigrette, or just a dollop of Tzatziki

Kitchen Tips and Notes

• Prepare the peal couscous first and then do all your vegetable chopping while that is cooking.

• Serve warm or cold

• Leftovers will keep in the refrigerator for 3 days

• Great for meal prepping

Products you may need

Pearl Couscous

Saucepan

Wooden Spoon Set  on sale!

Bowls - white embossed ceramic

Bowls - Earth Tones

Chef's Knife

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Greek Chicken Bowls 

Serves 4

1 cup of pearl couscous
1 1/2 cups water
1 lb. cooked shredded chicken breasts, warmed
1 15oz can of garbanzo beans, drained and rinsed
1 orange bell pepper, sliced
1/2 red onion, sliced
1 English cucumber diced
1 pint grape tomatoes, halved
4-5 oz feta cheese, crumbled
Tzatziki dressing

Bring water to a boil. Add couscous and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, about 15 minutes.

To make bowls, divide couscous among 4 bowls. Divide up the chicken,  garbanzo beans, cucumber,  bell pepper,  tomatoes,  red onion,  and feta.  Drizzle with Tzatziki dressing and serve warm.