Big flavor with minimal effort. This bowl comes together with juicy seasoned chicken, fluffy couscous, chickpeas, feta, and fresh veggies. It’s all tossed together for a filling, satisfying meal that’s ready faster than takeout. Pefect for busy weeknights or meal prepping for the week ahead!
1. Season the chicken: Pat the chicken dry, then rub with 3 tablespoons olive oil, divided, 1 teaspoons smoked paprika, 1 teaspoons dried oregano, 1 teaspoons garlic powder, 1 teaspoons salt, and 0.5 teaspoons black pepper until evenly coated.
2. Cook the chicken: Heat a skillet over medium-high heat. Cook the chicken for 12 minutes 12:00 per side, until golden and cooked through (internal temp of 165°F). Let rest 5 minutes, then slice.
3. Cook the couscous: Bring 1.5 cups chicken or vegetable broth to a boil. Stir in 1.5 cups couscous, dry, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
4. Assemble the bowls: Divide the couscous among bowls. Top with sliced chicken, 1 cups canned chickpeas, drained and rinsed, 0.8 cups crumbled feta cheese, 1 cups cherry tomatoes, halved, and 1 small red onion, diced.
5. Finish and serve: Squeeze fresh 1 lemon, juiced over each bowl and drizzle with remaining olive oil. Serve warm.
- 1.5 pounds boneless skinless chicken breasts
- tablespoons olive oil, divided
- 1 teaspoons smoked paprika
- 1 teaspoons dried oregano
- 1 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1.5 cups couscous, dry
- 1.5 cups chicken or vegetable broth
- 1 cups canned chickpeas, drained and rinsed
- 0.8 cups crumbled feta cheese
- 1 cups cherry tomatoes, halved
- 1 small red onion, diced
- 1 lemon, juiced
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