Hummus and pita chips? How about hummus and chicken…and couscous? Bet you haven’t had that before! This Mediterranean chicken dinner is made with grilled chicken cooked in za’tar seasoning. I served mine over couscous with a side of hummus and topped with fresh veggies and feta cheese! I will show you how to cook the best couscous and my favorite veggie mix to top these off with too. This mix of vibrant, crunchy, creamy, and savory food is sure to satisfy. Beat that, chips!
This is definitely on my top ten favorite dinners of all time. And that should tell you something because I cook a lot (obviously haha!). It’s great for any time of the year, but for some reason it’s my favorite in the Summer because its nutritious and refreshing. Check out the link below to my reel on Instagram that gives you a visual on how I plate this meal.
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Reasons to Love This Dinner
- Prep Ahead of Time: You can prep EVERY part of this meal the night/day before so that all you have to do the next day is plop your chicken on the grill!
- Quick & Easy: Especially if you prep your veggies ahead of time, this meal is so easy to make. The hardest part is chopping your veggies I promise!
- Balanced Macros: This meal is so balanced in macros and nutrients!
- Refreshing: I always feel SO good after I eat this meal because the macros are so balanced and the blend of flavors is just perfect. The cold veggies and feta cheese are so refreshing!
Nutritional Benefits
- Chicken: Chicken is low in calories and high in protein! It is a good source of Vitamin B12 and choline, which is essential for brain development and function. It can help with weight management and decrease your chance of heart disease.
- Couscous: Couscous is a good source of various vitamins and minerals. It also is a good source of fiber.
- Feta Cheese: Feta contains calcium and probiotics (bone & gut health!).
- Hummus: Hummus is super nutritious and contains plant based protein. It is a good source of iron, magnesium, and fiber.
Ingredients
For the Chicken
- Chicken – 2 pounds of boneless, skinless chicken breasts. I like mine to be thinly cut. They will cook faster and more evenly. My breasts were about 5 oz. each.
- Za’atar Seasoning – If you are not familiar with za’atar, it is a Middle Eastern/Mediterranean Spice mix consisting of oregano, thyme, sumac, and sesame seeds primarily. I got mine here off of Amazon. You can always make your own too!
- Garlic Salt – 1 teaspoon.
- Lemon Pepper – 1 1/2 teaspoons of lemon pepper seasoning.
Couscous
- Couscous – 1 cup of dry couscous. It might not look like a lot at first but I promise it makes about 2 1/2 cups cooked.
- Olive Oil – Just a light drizzle, about 1 teaspoon.
- Water – 1 cup of water.
- Chicken broth – 1/4 cup of low sodium chicken broth. This gives the couscous the most delicious flavor!
- Salt & Pepper – 1/4 teaspoon of each.
- Shallot – 1 shallot, diced finely. If you don’t know what a shallot is, it is in the onion family, but not an onion. It is a little more mild and sweet.
Veggies
- Cucumber – 1 large cucumber, diced finely.
- Roma Tomatoes – 2 roma tomatoes, diced finely.
- Shallot – 1 shallot, thinly sliced
- Lemon Juice – The juice of 1/2 a large lemon. Fresh lemon juice is always better!
I find that the smaller you dice your veggies, the better. No one likes taking a fat chunk haha!
The Rest
- Feta Cheese – Crumbled feta cheese, for topping. I mix lemon zest in with my cheese for a refreshing citrus aftertaste. Try it and you will never have feta the same way ever again, trust me haha!
- Hummus – Your favorite hummus to serve on the side. I used a roasted red pepper flavor.
- Lemon Wedges – To serve. I like putting an extra squeeze of lemon juice over my dish.
Instructions
- In a medium bowl, combine the ingredients for your Mediterranean veggie mix (cucumber, tomatoes, shallot, and lemon juice) and set aside in the fridge.
- Season your chicken breasts with the za’atar seasoning, garlic salt, and lemon pepper. Preheat a grill or grilling pan over medium/ high heat. I use the Anolon grilling pan. I get that question all the time! It is the best grilling pan.
- Cook your chicken breasts for about 5 minutes on each side, or until fully cooked. You know your chicken if fully cooked when it reached an internal temperature of 165°F.
- In the meantime, make your couscous. Heat up the olive oil in a medium pot. Sauté the shallot & couscous until fragrant and golden.
- Pour in the water and chicken broth. Season with salt & pepper to taste. Bring to a boil and then reduce the heat to a simmer. The couscous should only take 6-8 minutes to cook.
- Assemble your plate with the couscous, chicken, & veggies. Top with feta cheese, a squeeze of lemon juice, and spoon full of hummus as well if desired. Watch my Instagram Reel below for a good visual. Enjoy!
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How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for 30 seconds or so.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Other Recipes You May Like
Mediterranean Chicken Dinner
Hummus and pita chips? How about hummus and chicken...and couscous? Bet you haven't had that before! This Mediterranean chicken dinner is made with grilled chicken cooked in za'tar seasoning. I served mine over couscous with a side of hummus and topped with fresh veggies and feta cheese! I will show you how to cook the best couscous and my favorite veggie mix to top these off with too. This mix of vibrant, crunchy, creamy, and savory food is sure to satisfy. Beat that, chips!
Ingredients
For the Chicken
For the Couscous
For the Veggies
For the Rest
Instructions
-
In a medium bowl, combine the ingredients for your Mediterranean veggie mix (cucumber, tomatoes, shallot, and lemon juice) and set aside in the fridge.
-
Season your chicken breasts with the za'atar seasoning, garlic salt, and lemon pepper. Preheat a grill or grilling pan over medium/ high heat.
-
Cook your chicken breasts for about 5 minutes on each side, or until fully cooked. You know your chicken if fully cooked when it reached an internal temperature of 165°F.
-
In the meantime, make your couscous. Heat up the olive oil in a medium pot. Sauté the shallot & couscous until fragrant and golden.
-
Pour in the water and chicken broth. Season with salt & pepper to taste. Bring to a boil and then reduce the heat to a simmer. The couscous should only take 6-8 minutes to cook.
-
Assemble your plate with the couscous, chicken, & veggies. Top with feta cheese, a squeeze of lemon juice, and spoon full of hummus as well if desired. Enjoy!
Serving Size 4 ounces
Servings 6
- Amount Per Serving
- Calories 311kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 1g5%
- Cholesterol 80mg27%
- Sodium 430mg18%
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Macros for the Couscous:
Please note that my nutrition label is approximate and has slight rounding.
