Chicken Fillet with Lemon and Zucchini Couscous
40 min
Quick weeknight dinner that actually comes together in 40 minutes. The lemony couscous with zucchini is the real star here.
chickendinnerweeknight
Ready in 20 minutes and tastes like a Greek summer. Grilled chicken thighs with tomato, red onion, feta, and olives — dead simple and genuinely good.
Instructions
- 1
Warm the grilled chicken thighs in the oven at 200 °C for 15–20 minutes, or heat them through in a frying pan.
- 2
Meanwhile, slice the tomatoes and finely chop the red onion.
- 3
Arrange the tomatoes and onion on a plate, then top with the feta and olives. Drizzle the oil from the feta jar over the salad just before serving, and season with salt and pepper.
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Tips from the kitchen
- Don't skip the oil from the feta jar. It's already got garlic and herbs swimming in it, so it doubles as the dressing. Spoon it over right before you eat, not earlier, or the tomatoes go soggy.
- Slice the red onion as thin as you can. Big chunks get sharp and overpower everything. If raw onion bothers you, soak the slices in cold water for ten minutes and pat them dry.
- When you reheat the chicken thighs in the oven, lay them skin side up so the skin crisps back up instead of steaming.
- Salt the tomatoes a couple minutes before serving so they release a bit of juice. That juice mixes with the feta oil and you get something to mop up.
- Crumble the feta with your hands instead of cutting it. Uneven bits hold the oil better and spread across the plate nicely.
Ways to vary it
- Swap the chicken thighs for grilled lamb or even a few good sausages if that's what you have. The salad part carries the dish.
- A handful of torn cucumber thrown in with the tomatoes makes it lean more toward a proper village salad, if you want it cooler and crunchier.
- Fresh oregano or mint scattered on top works if you've got it. Dried oregano rubbed between your fingers does the job too.
Storage & leftovers
The salad is best the day you make it since the tomatoes weep and the onion gets stronger overnight. Chicken keeps three to four days in the fridge in a sealed container. I wouldn't freeze the salad, but the thighs freeze fine on their own. Reheat the chicken in a hot pan or the oven, never the microwave, or the skin goes rubbery.
What to serve with it
Warm pita or a crusty bread to scrape up the feta oil and tomato juice. A bowl of tzatziki on the side rounds it out.
UC
By Untrained ChefPublished 1 May 2026 · Updated 7 June 2026
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