Chicken and Couscous Bowl with Butternut Squash and Feta
This Chicken and Couscous Bowl is a hearty, flavorful dish that combines tender chicken, nutty couscous, roasted butternut squash, and tangy feta cheese. The combination of roasted vegetables, protein, and a light, fresh dressing makes it the perfect meal for lunch, dinner, or meal prep. The sweetness of the butternut squash complements the savory chicken and feta, while the couscous adds a satisfying texture.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
For the chicken:
2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 cup broccoli florets
1/2 tsp ground cumin
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
For the butternut squash:
1 small butternut squash, peeled, seeded, and diced into 1-inch cubes
1 tbsp olive oil
1/2 tsp cinnamon (optional, for warmth)
1/2 tsp ground turmeric (optional, for color and flavor)
Salt and pepper, to taste
For the couscous:
1 cup couscous (whole wheat or regular)
1 1/4 cups water or chicken broth
1 tbsp olive oil
Salt, to taste
For the dressing:
2 tbsp olive oil
1 tbsp lemon juice (freshly squeezed)
1 tsp honey or maple syrup
1 tsp Dijon mustard (optional, for a tangy kick)
Salt and pepper, to taste
For assembly:
1/2 cup crumbled feta cheese
Fresh parsley or cilantro, chopped, for garnish (optional)
Lemon wedges (for serving)
Instructions:
Prepare and roast the butternut squash:
Preheat your oven to 400°F (200°C).
Place the diced butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with cinnamon, turmeric (if using), salt, and pepper. Toss to coat evenly.
Roast in the oven for 20-25 minutes, or until the squash is tender and slightly caramelized, stirring once halfway through for even cooking. Set aside.
Cook the chicken:
While the squash is roasting, prepare the chicken. Season both sides of the chicken breasts (or thighs) with olive oil, paprika, garlic powder, cumin, oregano, salt, and pepper.
Heat a large skillet over medium heat. Once hot, add the chicken and cook for 5-7 minutes per side (depending on thickness), until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips or cubes.
Prepare the couscous:
In a medium pot, bring 1 1/4 cups of water or chicken broth to a boil. Stir in the couscous, a pinch of salt, and 1 tablespoon of olive oil. Remove from heat, cover, and let it sit for 5 minutes.
Fluff the couscous with a fork, then set aside.
Make the dressing:
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, honey (or maple syrup), Dijon mustard (if using), salt, and pepper. Adjust seasoning to taste.
Assemble the bowls:
In each serving bowl, layer the couscous, roasted butternut squash, sliced chicken, and crumbled feta cheese.
Drizzle with the dressing and garnish with fresh parsley or cilantro, if desired. Serve with lemon wedges on the side for an extra burst of freshness.
Notes, Tips, and Tricks:
Chicken Alternatives:
You can substitute the chicken breasts with boneless skinless chicken thighs for a juicier and more flavorful option. Alternatively, grilled or roasted chicken can also be used for a different flavor profile.
If you prefer to make this dish vegetarian, you can replace the chicken with chickpeas or grilled tofu.
Couscous Variations:
You can use quinoa, farro, or brown rice instead of couscous for a different texture or to make the dish gluten-free. Just be sure to adjust the cooking method for the specific grain you choose.
Try using flavored couscous (such as garlic or lemon couscous) to add extra flavor.
Butternut Squash Prep:
If you’re short on time, you can buy pre-cubed butternut squash at most grocery stores. Alternatively, sweet potatoes or carrots can be used as a substitute if butternut squash is not available.
Make Ahead:
This recipe is great for meal prep! You can roast the butternut squash, cook the chicken, and prepare the couscous in advance. Store everything separately in airtight containers in the fridge for up to 3 days. When ready to eat, simply reheat everything and assemble the bowls with the fresh dressing.
Dressings and Variations:
Feel free to experiment with the dressing. Add a bit of garlic, balsamic vinegar, or tahini for extra flavor. You can also make it creamy by adding a spoonful of Greek yogurt or mayonnaise.
For a more robust flavor, try adding roasted garlic or a touch of cumin to the dressing.
Serving Suggestions:
This bowl is a balanced meal on its own, but it pairs well with a light side salad or steamed vegetables if you want to add even more greens. A side of pita bread or a dollop of hummus could also complement the dish.
This Chicken and Couscous Bowl with Butternut Squash and Feta is a comforting, wholesome meal packed with vibrant flavors. The roasted butternut squash adds natural sweetness that pairs beautifully with the savory chicken and crumbled feta, while the couscous provides a light, fluffy base. The tangy lemon dressing ties everything together, making this a satisfying and nutritious bowl that’s perfect for any occasion. Whether served for dinner or prepared ahead for meal prep, this bowl is a delicious and filling option that’s sure to become a favorite!