A Simple Mediterranean Dinner with Greek Salad.

Ιf you are looking for a light yet satisfying Mediterranean dinner, this Lemon Chicken with Pearl Couscous is exactly what you need.

Golden, juicy chicken infused with oregano and fresh lemon sits over fluffy pearl couscous, lightly toasted and finished with parsley. It is simple, wholesome, and full of the bright flavors that define the Greek Mediterranean kitchen.

Serve it with a classic Greek salad on the side and you have a complete meal that feels fresh, balanced, and comforting at the same time.

This is everyday Mediterranean cooking at its best.

Why You’ll Love This Recipe. It is easy to make and ready in under 40 minutesIt uses simple pantry ingredientsIt is family friendly and meal prep friendlyIt delivers real Mediterranean flavor without being heavy.

This is the kind of dish that makes you feel good after eating it.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the Chicken

4 boneless skinless chicken thighs

2 tablespoons extra virgin olive oil

1 teaspoon paprika

1 teaspoon dried oregano

½ teaspoon garlic powder

Salt and freshly ground black pepper

Zest of 1 lemon

Juice of ½ lemon

For the Pearl Couscous

1 ½ cups pearl couscous

2 ½ cups vegetable broth or water

1 small onion, thinly sliced

1 tablespoon extra virgin olive oil

Juice of ½ lemon

2 tablespoons chopped fresh parsley

Salt and pepper to taste

Greek salad, for serving

Directions

Season the chicken with olive oil, paprika, oregano, garlic powder, salt, pepper, lemon zest, and lemon juice. Rub everything well and allow it to rest for at least 20 minutes so the flavors absorb properly.
Heat a skillet over medium heat. Cook the chicken for about 6 to 7 minutes per side until golden brown and fully cooked through. Remove from the pan and let it rest.
In a saucepan, heat olive oil and sauté the sliced onion until soft and lightly golden. Add the pearl couscous and toast it gently for 1 to 2 minutes, stirring constantly.
Pour in the broth and bring to a boil. Reduce the heat and simmer until the couscous is tender and the liquid is absorbed, about 10 minutes.
Remove from heat and stir in the lemon juice, chopped parsley, salt, and pepper. Fluff gently with a spoon.
Serve the pearl couscous in a bowl, place the chicken on top, and spoon over any natural pan juices for extra flavor.
Serve with a fresh Greek salad on the side.
You can find my full Greek salad recipe here.

Tip
Do not skip the lemon zest. It makes a huge difference in brightness and gives the chicken that authentic Mediterranean flavor.