One Pot Greek Couscous Chicken With Lemon Dill Yogurt Sauce
This one pot Greek couscous chicken is an easy and rich all-in-one dish with a flavorful lemon and dill yogurt sauce that dress up juicy chicken breasts.
Ingredients
- 2 chicken breasts, pounded to even thickness
- 1 1/2 cups chicken broth
- 1 cup couscous
For The Marinade
- 1/4 cup Greek yogurt
- 1/4 cup olive oil
- 2 lemons, zested and juiced
- 1 tbsp dried oregano
- 3 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp pepper
For The Lemon Dill Yogurt Sauce
- 3/4 cup Greek yogurt
- 2 tbsp mayo
- 1 lemon, zested and juiced
- 1 clove garlic, minced
- 1 tbsp fresh dill, finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Combine marinade ingredients in a medium bowl. Add chicken to the marinade and refrigerate for 30 minutes.
- In a small bowl, combine the lemon dill yogurt sauce ingredients. Refrigerate until ready to use.
- Heat olive oil in a skillet over medium/high heat. Add chicken breasts to the skillet. Discard marinade. Brown chicken 6-7 minutes per side. Add chicken broth to the skillet, place lid on, and simmer on medium heat for 10-12 minutes, until chicken is cooked through.
- Remove lid and pour couscous into the broth, around the chicken, making sure it's evenly distributed. Place the lid back on and cook on low for 3-4 minutes, until liquid is absorbed.
- Remove from heat and let rest 5 minutes. Fluff couscous with a fork. Transfer chicken to cutting board and thinly slice. Place chicken back on top of the couscous and serve with lemon dill yogurt sauce.