Mediterranean Chicken Couscous
Transform your weeknight dinners with this vibrant and satisfying Mediterranean Chicken Couscous! Featuring tender, spice-rubbed chicken thighs seared to perfection and nestled over fluffy couscous infused with aromatic chicken broth, this one-pan wonder is bursting with flavor. Highlighted with sautéed red onion, bell peppers, zucchini, and sweet cherry tomatoes, this dish brings the freshness of the Mediterranean right to your table. Finished with a bright squeeze of lemon juice, a sprinkle of chopped parsley, and an optional crumble of creamy feta cheese, it’s the perfect balance of hearty and wholesome. Ready in just 45 minutes and ideal for busy nights, this recipe is a delicious, nutrient-packed meal you'll want to make again and again. Perfect for fans of Mediterranean cuisine, flavorful chicken recipes, and quick one-pan meals!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium red onion (sliced)
- 1 medium red bell pepper (sliced)
- 1 medium zucchini (diced)
- 1 cup cherry tomatoes (halved)
- 3 cloves garlic (minced)
- 2 cups chicken broth
- 1.5 cups couscous (uncooked)
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley (chopped)
- 0.25 cup crumbled feta cheese (optional)
Instructions
Season the chicken thighs with salt, black pepper, smoked paprika, and garlic powder. Rub the spices evenly over the chicken.
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.
Sear the chicken on both sides for 4-5 minutes per side, until golden brown but not fully cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil and sauté the sliced red onion, red bell pepper, and zucchini for 5-7 minutes, until softened.
Add the minced garlic and cherry tomatoes to the pan, cooking for an additional 2 minutes until fragrant.
Pour the chicken broth into the pan and bring it to a gentle simmer.
Stir in the couscous, ensuring it's evenly distributed in the liquid.
Nestle the seared chicken thighs on top of the couscous and vegetables.
Cover the pan with a lid and reduce the heat to low. Let it cook for 10-12 minutes, or until the couscous has absorbed the liquid and the chicken is fully cooked through.
Remove the pan from heat and drizzle with lemon juice.
Garnish with fresh parsley and optional crumbled feta cheese before serving.
Serve warm and enjoy this Mediterranean-inspired dish.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 4574 mg | 199% | |
| Total Carbohydrate | 281.3 g | 102% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 24.0 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3960 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
