Greek lemon chicken with couscous
Greek lemon chicken is golden chicken breast coated in oregano, garlic and lemon, served over fluffy couscous with a fresh cucumber and tomato salad and salty feta. It is light, bright and ready in 30 minutes. It also works well as meal prep, since every part keeps nicely in the fridge for a few days.
- 30 minTotal time
- 2Servings
- 720kcal / serving
- 50 gProtein
The science: why this works
A short lemon marinade
Lemon juice adds acid and flavor, and oil carries the oregano and garlic. Ten minutes is enough for taste. A long soak in acid can turn the chicken's surface mushy, so keep it short. Time matters here, since more is not always better for the texture of meat.
Learn: How marinades work →Cooking chicken breast until just done
Chicken breast is lean, so it dries out fast. Pulling it at 165°F (74°C) and resting for 3 minutes lets the heat even out. This keeps it juicy and still safe to eat. Lean meat has little fat to protect it, so timing matters even more.
Learn: Cooking juicy chicken breast →Couscous steams in hot broth
Couscous is tiny pasta that absorbs liquid quickly. Hot broth and a covering plate trap steam, so the grains swell evenly in 5 minutes. Fluffing with a fork keeps them separate. Steam is a gentle, even heat that cooks food without drying it out.
Learn: Why steaming keeps flavor in →Greek lemon chicken with couscous
30 minutes · 2 servings · Greek · Main course
Ingredients
Makes 2 servings
- 300 gchicken breast
- 1 tspdried oregano
- 1lemon
- 2 clovesgarlic, grated
- 150 gcouscous
- 200 mlchicken broth
- ½cucumber, diced
- 150 gcherry tomatoes, halved
- ½red onion, thinly sliced
- 60 gfeta
- 3 tbspolive oil
- Salt
- Black pepper
Method
Tips for the best result
- Pound thick chicken breasts to an even thickness so they cook evenly.
- Use a thermometer and pull the chicken at 165°F (74°C).
- Salt the salad just before serving so the vegetables do not get watery.
Swaps
- Swap chicken breast for thigh, and cook a few minutes longer.
- Swap couscous for rice or quinoa.
- Swap feta for goat cheese or leave it out for dairy-free.
Storing and reheating
Keeps in the fridge for 3 to 4 days. Store the salad separately. Reheat the chicken until it reaches 165°F (74°C), and serve the couscous warm or cold.
Greek lemon chicken with couscous: questions
How do I keep lemon chicken juicy?
Cook it only until 165°F (74°C) and then rest it for a few minutes. An even thickness helps it cook at the same rate. A short marinade adds flavor without hurting texture.
Can I grill this chicken instead?
Yes, grill the marinated chicken over medium-high heat for about 5 to 7 minutes per side. Check that it reaches 165°F (74°C). Oil the grill to prevent sticking.
Is couscous gluten-free?
No, regular couscous is made from wheat and contains gluten. For a gluten-free option, swap in rice or quinoa. Check labels to be sure.
