Baked Lemon Feta Chicken with Garlic Couscous
A flavorful Mediterranean-inspired chicken dish featuring juicy baked chicken breasts marinated in lemon, olive oil, herbs, and creamy feta cheese. Served over warm, fluffy garlic couscous for a perfectly balanced meal that’s both comforting and refreshing.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Serves: 3–4
Ingredients
For the Baked Lemon Feta Chicken
3–4 boneless, skinless chicken breasts (or thighs)
3 tbsp olive oil
3 tbsp lemon juice
1 tsp lemon zest
3 garlic cloves, minced
1 tsp dried oregano
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
Optional: a few cherry tomatoes or olives for baking
For the Garlic Couscous
1 cup couscous
1 ¼ cup chicken broth (or water + ½ tsp salt)
1 tbsp olive oil or butter
2 garlic cloves, minced
1 tbsp lemon juice
1 tbsp chopped parsley
Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper.
Add chicken and toss to coat evenly.
Let it marinate for 15–30 minutes (or up to 2 hours in the fridge for deeper flavor).
Step 2: Bake the Chicken
Preheat oven to 400°F (200°C).
Transfer the chicken to a baking dish. Pour over any leftover marinade.
Sprinkle crumbled feta cheese over the chicken.
Bake uncovered for 25–30 minutes, or until the chicken is fully cooked (internal temp 165°F / 74°C).
Broil for the last 2–3 minutes if you want the feta to turn slightly golden.
Garnish with chopped parsley and a squeeze of fresh lemon before serving.
Step 3: Make the Garlic Couscous
Heat olive oil or butter in a small saucepan over medium heat.
Add minced garlic and saute for 30–40 seconds until fragrant (don’t brown it).
Add chicken broth and bring to a boil.
Stir in couscous, remove from heat, cover, and let sit for 5 minutes.
Fluff with a fork, then stir in lemon juice and parsley.
Step 4: Serve
Spoon the garlic couscous onto plates and top with the baked lemon feta chicken.
Add a bit of extra crumbled feta or a drizzle of olive oil for that classic Mediterranean finish.
Notes & Tips
Chicken substitute: You can use chicken thighs for extra juiciness.
Extra flavor: Add sliced red onions or cherry tomatoes to the baking dish.
Make it creamy: Mix a spoon of Greek yogurt with lemon juice as a quick sauce drizzle.
Meal prep: Keeps well in the fridge for up to 3 days — great for lunch bowls.
Frequently Asked Questions
Q: Can I make this with rice instead of couscous?
Yes! Substitute couscous with cooked basmati or brown rice — it tastes amazing with the lemony chicken juices.
Q: Can I use paneer instead of feta?
You can, but feta adds that salty tang that makes the dish Mediterranean. If using paneer, sprinkle a little salt and lemon juice.
Q: Can I air-fry the chicken?
Yes — air-fry at 375°F (190°C) for about 15–18 minutes, then top with feta and air-fry 2–3 minutes more.
Nutritional Information
Calories: 410 kcal
Protein: 35g
Fat: 18g
Carbohydrates: 28g
Fiber: 2g
Sodium: 460mg