Greek-Style Chicken & Couscous Bowl
We’ve swapped rice for our flavoured couscous (or use our Mediterranean-inspired Tasty Grains) in this tasty lunch or dinner bowl. Perfect for an easy, satisfying and healthy meal and great for meal prep and packing up for lunch boxes. We’re using an air-fryer but the chicken can also be cooked in the oven (approx. 20-25 minutes at 200C) or in a chargrill pan. Delicious served with a dollop of Greek yoghurt or tzatziki.
Method
In a large bowl mix together the yoghurt, oil, oregano, garlic, paprika, lemon zest and a squeeze of juice. Add the chicken to the bowl and toss to coat with the marinade. Season well with salt and pepper. Cover and chill in the fridge for at least 30 minutes.
Lightly oil or line the air-fryer (use a crisping plate if you have one). Place the chicken thighs flattened out in a single layer and air fry at 190C for 16-18 minutes, flipping after 8 minutes, or until cooked through – timings will depend on the size of your chicken thighs.
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork.
Allow the chicken to rest for a few minutes before slicing.
To serve, divide the couscous between 2 bowls. Top with the sliced chicken, and portion out the tomato, olives and cucumber. Crumble over the feta and scatter over some onion. Drizzle with a little extra virgin olive oil and sprinkle with oregano. Serve with lemon wedges for squeezing.
Ingredients
- 2 tbsp Greek yoghurt, plus extra for serving
- 2 tsp olive oil
- 2 tsp dried oregano, plus extra to garnish
- 2 cloves of garlic, minced
- ½ -1 tsp (unsmoked) paprika
- ½ lemon, zest and for squeezing
- 2-4 boneless, skinless chicken thighs, flattened out
- 1 x packet of Ainsley Lemon, Mint and Parsley Couscous
- 1 ripe vine tomato, chopped
- handful of pitted olives
- ¼ cucumber, chopped or sliced
- 60g feta
- ¼ red onion, thinly sliced
- extra virgin olive oil
- ½ lemon cut into wedges, to serve