Last summer, my husband and I took our camper down to the coast for a long weekend getaway. It was one of those trips where time slowed down—the sea breeze felt cooler, the sunsets seemed brighter, and food tasted better than it ever does at home.
We parked near a small beach town and discovered a family-run café tucked between a row of souvenir shops. On their menu was a plate that instantly caught my eye: grilled chicken served with couscous and a creamy yogurt dip I later learned was tzatziki. The first bite was pure sunshine—bright with lemon, herb-kissed, and cooled by that refreshing sauce.
When we came back home, I knew I wanted to recreate that meal in my own kitchen, not just for myself but for the kids and grandkids who always come sniffing around when something good is cooking. This recipe is my way of bottling up that little slice of Mediterranean vacation and serving it on our table. It’s fresh, wholesome, and comforting, yet light enough that you don’t feel weighed down afterward.
On busy days, I also love how quickly it comes together, it feels like a gift to myself after years of teaching and juggling schedules. Now, when I cook it, I think back to that breezy patio by the shore and feel like I’m back on vacation, even if I’m just at home in my own kitchen.
Short Description
Greek chicken with tzatziki and couscous is a light, Mediterranean-inspired dish featuring juicy, marinated chicken, a creamy cucumber-yogurt sauce, and fluffy lemon-scented couscous. Perfect for weeknights or special gatherings.
Key Ingredients
For the Greek Chicken
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
For the Tzatziki
- 1 cup Greek yogurt
- 1 small cucumber, grated and water squeezed out
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Salt, to taste
For the Couscous
- 1 cup couscous
- 1 ½ cups vegetable or chicken broth
- 1 tbsp olive oil
- 1 tsp lemon zest
- Salt and pepper, to taste
- Fresh parsley or mint, chopped, for garnish (optional)
Tools Needed
- Mixing bowls
- Whisk
- Box grater
- Saucepan with lid
- Grill pan, outdoor grill, or baking dish
- Sharp knife and cutting board
Cooking Instructions
Step 1: Marinate the Chicken
In a bowl, whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Coat chicken breasts well. Cover and refrigerate for at least 30 minutes, or up to 2 hours for stronger flavor.
Step 2: Prepare the Tzatziki
Combine Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, and salt in a bowl. Stir until smooth. Refrigerate while cooking to let flavors develop.
Step 3: Cook the Couscous
Bring broth to a boil in a saucepan. Stir in couscous, olive oil, lemon zest, salt, and pepper. Cover, remove from heat, and let sit 5 minutes. Fluff with a fork before serving.
Step 4: Grill or Bake the Chicken
Preheat grill to medium-high or oven to 400°F (200°C).
For grilling: Cook chicken 6–8 minutes per side until golden and internal temp reaches 165°F (75°C).
For baking: Place chicken in a skillet or baking dish and bake 20–25 minutes until fully cooked.
Step 5: Plate and Serve
Slice chicken and serve with couscous. Drizzle with tzatziki or serve on the side. Garnish with parsley or mint.
Why You’ll Love This Recipe
Bright Mediterranean flavors with a refreshing tzatziki sauce
Balanced meal with protein, grain, and sauce in one dish
Quick and easy—perfect for busy weeknights
Light yet satisfying, great for warm-weather meals
Flexible—works for family dinners, meal prep, or entertaining
Mistakes to Avoid & Solutions
Over-marinating chicken: More than 2 hours in lemon juice can toughen it. Stick to 30 minutes–2 hours.
Watery tzatziki: Always squeeze cucumber dry before mixing. Wrap in a towel to remove excess water.
Clumpy couscous: Fluff with a fork right after steaming to keep it light.
Dry chicken: Use a thermometer—165°F is the sweet spot.
Too much garlic in tzatziki: Fresh garlic can be strong; start small and adjust.
Serving and Pairing Suggestions
Serve as a main dish with a side of roasted vegetables.
Pair with a crisp Greek salad.
Offer warm pita bread for dipping into tzatziki.
Perfect plated for a dinner party or family-style for casual nights.
Pairs well with white wine like Sauvignon Blanc or a chilled glass of sparkling water with lemon.
Storage and Reheating Tips
Store chicken, couscous, and tzatziki separately in airtight containers.
Refrigerate for up to 3 days.
Reheat chicken in a covered skillet over low heat or in the oven at 325°F until warmed.
Fluff couscous with a fork and warm in the microwave with a splash of broth.
Tzatziki is best fresh but keeps well for 2 days.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, they work well and stay juicy. Adjust cooking time slightly.
2. Can I make tzatziki ahead of time?
Yes, prepare up to a day in advance for stronger flavor.
3. What if I don’t have couscous?
Try quinoa, rice, or orzo as alternatives.
4. Can I cook the chicken on the stovetop?
Yes, use a grill pan or skillet over medium-high heat.
5. Is this recipe freezer-friendly?
The chicken can be frozen, but tzatziki should be made fresh.
Tips & Tricks
Use fresh herbs whenever possible for brighter flavor.
Chill tzatziki for at least 30 minutes to let flavors blend.
If grilling outdoors, reserve a bit of marinade to brush on while cooking.
Add roasted red peppers or olives to couscous for extra color and flavor.
Recipe Variations
Spicy Greek Chicken: Add ½ tsp chili flakes to the marinade.
Herbed Couscous: Stir in chopped basil, parsley, or mint after fluffing.
Roasted Veggie Couscous: Toss in roasted zucchini or bell peppers.
Mint Tzatziki: Swap dill with fresh mint for a softer flavor.
Whole Grain Swap: Replace couscous with farro or bulgur for a hearty twist.
Final Thoughts
The lemon and herbs wake up the chicken, the couscous feels so light yet filling, and the cool tzatziki ties everything together like a soft breeze after a hot day. The recipe may be easy, but the flavors feel like a celebration. When I serve it to my family, the table gets a little louder, laughter flows easier, and the plates come back empty. That’s what I hope you’ll feel too when you try it. It’s not just dinner—it’s a memory in the making.
Greek Chicken With Tzatziki And Couscous
Ingredients
For the Greek Chicken
- 4 boneless skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
For the Tzatziki
- 1 cup Greek yogurt
- 1 small cucumber grated and water squeezed out
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill chopped (or 1 tsp dried dill)
- Salt to taste
For the Couscous
- 1 cup couscous
- 1 ½ cups vegetable or chicken broth
- 1 tbsp olive oil
- 1 tsp lemon zest
- Salt and pepper to taste
- Fresh parsley or mint chopped, for garnish (optional)
Instructions
- Whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl. Coat chicken breasts and refrigerate 30 minutes to 2 hours.
- Mix Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, and salt until smooth. Chill while cooking.
- Bring broth to a boil, stir in couscous, olive oil, lemon zest, salt, and pepper. Cover, remove from heat, and let sit 5 minutes. Fluff with a fork.
- Preheat grill to medium-high or oven to 400°F (200°C). Grill chicken 6–8 minutes per side or bake 20–25 minutes until internal temp reaches 165°F (75°C).
- Slice chicken, serve with couscous, drizzle with tzatziki or serve on the side, and garnish with parsley or mint.
