Mediterranean Chicken Bowls

*Adapted from At the Immigrant's Table.

SERVES: 4
PREP: 1 hour

INGREDIENTS

Chicken:
3 lbs boneless skinless chicken breasts (pounded to even thickness) or chicken thighs
4 Tbsp olive oil
2 Tbsp lemon juice
4 garlic cloves, minced
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
pinch of red pepper flakes

Homemade Tzatziki:
1 large English (seedless) cumumber
1 cup plain Greek yogurt
2 cloves garlic, minced
4 Tbsp lemon zest
2 Tbsp olive oil
2 Tbsp chopped fresh dill
salt & pepper to taste

Bowls: 
6 cups cooked couscous (or rice or quinoa)
3 cups cherry tomatoes, halved
2 cups cucumber, diced
1/2 small red onion, thinly sliced
2 cups canned chickpeas, drained and rinsed
1 cup kalamata olives (my family skips this)
1 cup crumbled feta cheese
fresh parsley or mint, chopped
lemon wedges for serving (optional)


DIRECTIONS

1. Mix the marinade--all ingredients for the chicken. Coat the chicken well and marinate for 30 minutes.
2. Make the tzatziki--shred the cucumber and squeeze out all liquid until it feels dry. Mix with other ingredients and store in the fridge until ready to serve.
3. Preheat the oven to 400 degrees. Spread the chicken on a large pan covered with foil. Roast the chicken for 20-30 minutes or until a thermometer at the thickest part reads 165 degrees.
4. Rest chicken for 5 minutes, then slice across the grain for tender pieces.
5. While chicken is cooking, prepare other ingredients for the bowls--cook couscous according to directions, chop vegetables and herbs, and set out all ingredients for easy assembly. 

Serve with warmed pita wedges and hummus.