---
title: Mediterranean Chicken Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mediterranean-chicken-bowls-5bb4d35eae08b57d6f32dad2
servings: 2
prep_time: 10 minutes
cook_time: 10 minutes
time_required: 20 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
  - Quick
  - Mediterranean
  - Bowls
rating: 0.0
rating_count: 0
source_chef: Michelle Doll Olson
review_highlights: []
image: "https://images.recipes.furrysalamander.com/Mediterranean%20Recipes/Bowls/mediterranean-chicken-bowls.avif"
---

In a #medium bowl{}, mix ¾ cup hot water, @chicken stock concentrate{1%unit}, @butter{1%tbsp}, and half the @mediterranean spice blend{2%tbsp}. Microwave on high ~{1%minute}. Place @couscous{1%cup} in another #medium bowl{}. Pour in stock mixture. Stir to combine, then cover bowl with plastic wrap or a pot lid. Set aside.

Wash and dry all produce. Dice @persian cucumber{1%unit}. Core, seed, and dice @roma tomato{2%unit}. Trim, then thinly slice @scallions{2%unit}, separating greens and whites. Zest 1 tsp zest from @lemon{1%unit}, then cut into quarters. Cut one quarter into smaller wedges. Mince or grate @garlic{2%cloves}.

In another #medium bowl{}, toss together cucumber, tomato, scallion whites, half the lemon zest, juice from two lemon quarters, and a large drizzle of @olive oil{1%tbsp}. Season with salt and pepper.

In a #small bowl{}, stir together @yogurt{½%cup}, juice from remaining lemon quarter, and garlic to taste. Start with a pinch and add more from there. Mixture should have a drizzling consistency—add up to 1 tbsp water if needed to thin. Season with salt and pepper to taste.

Pat @chicken breast strips{12%oz} dry with a paper towel. Season all over with @turmeric{½%tsp}, ½ tsp @paprika{1%tsp}, salt, pepper, and remaining mediterranean spice. Heat a large drizzle of @vegetable oil{1%tbsp} in a #large pan{} over medium-high heat. Add chicken and cook, tossing occasionally, until browned and no longer pink throughout ~{5%minutes}.

Fluff couscous with a fork and season with salt and pepper. Divide couscous, chicken, and salad between plates. Spoon as much yogurt sauce over salad as you like. Garnish with scallion greens, a pinch of paprika, and remaining lemon zest. Serve with lemon wedges.