Mediterranean Chicken Bowl

1. 1

   Marinate the chicken breast

   • Combine olive oil, lemon juice, garlic, and oregano in a bowl.
   • Add chicken pieces and toss to coat evenly.
   • Let rest for 10 minutes to infuse flavors.

   TIPMarinate for up to 4 hours in the refrigerator for a more intense citrus and herb profile.
2. 2

   Roast the zucchini and bell peppers

   Toss the sliced zucchini and red bell peppers with a drizzle of oil and roast at 220C/425F until tender and slightly charred.

3. 3

   Grill the marinated chicken

   • Preheat the grill or pan over medium-high heat.
   • Cook chicken for 6 minutes per side until internal temperature reaches 75C/165F.
   • Rest for 2 minutes before slicing into strips.

   TIPUse a meat thermometer to ensure chicken reaches safety standards without overcooking and drying out.
4. 4

   Prepare the fresh tzatziki sauce

   Combine the nonfat Greek yogurt with grated cucumber and fresh dill, stirring until the mixture is smooth and well incorporated.

   TIPSqueeze excess water from grated cucumber using a paper towel to prevent a watery sauce.
5. 5

   Assemble the Mediterranean bowls

   • Portion cooked couscous into the base of each bowl.
   • Top with roasted vegetables and sliced grilled chicken.
   • Drizzle with the prepared tzatziki sauce.

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