Mediterranean Chicken Bowl

Recipe courtesy of Lindsey Nash, Country Kitchens team

Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes

2 ½ serves per portion


1 zucchini, diced, 1cm
1 red capsicum, diced, 1cm
1 eggplant, diced, 1cm
3 tablespoons olive oil
300g chicken breast, diced, 1cm
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons dried oregano
1 medium onion, diced
1 cup pearl couscous
½ cup feta, reduced fat
½ cucumber, finely chopped
1 cup natural yoghurt, reduced fat
1 tablespoon lemon juice


  1. PREHEAT oven to 180°C.
  2. ADD zucchini, capsicum and eggplant to large roasting pan and drizzle with a tablespoon of olive oil. Roast in oven for 20 minutes.
  3. HEAT another tablespoon of oil over medium heat in a large frypan. Add chicken slices, half the garlic, cumin and oregano, stirring until chicken is cooked through. Remove from pan.
  4. ADD remaining oil over medium heat in pan. Add onions and sauté for 2 minutes. Add in couscous and ½ cup of water. Reduce heat and cook for 5 minutes until water is absorbed. Use fork to fluff up couscous.
  5. SQUEEZE juice from cucumber with hands.
  6. ADD yoghurt, splash of oil, lemon juice and remaining garlic in small bowl and mix through cucumber.
  7. LAYER couscous, vegetables and chicken in bowl. Drizzle tzatziki dressing and garnish with feta.