Roasted Greek Chicken and Couscous Salad

Do you ever just long for a day to sit around on the couch in your pajamas and enjoy peace and quiet? I’ve been running around like crazy lately with travel for my full time job and I’ve been craving a day where I can stay in and not have to deal with the chaos of travel. When pigs fly, right? Aside from how hectic things have been with travel, the other downside is that I have been eating out a lot. And while I love the fact that I don’t have to cleanup any kitchen messes, sometimes eating out all the time isn’t as great as it seems. I’ve been longing for a fresh, home cooked meal.

I was pretty thankful that my office was closed this past Monday for President’s Day. It gave me the chance to stay home in my comfortable pants and cook a fresh meal. Roasted chicken is probably one of my favorite things to make and I love the fact that you can flavor it in so many ways. I decided to whip up a Mediterranean-style meal with roasted chicken and a tasty couscous salad. When I was a kid my mom used to make a baked Greek chicken and potatoes that was probably my favorite meal. My fiancé claims that potatoes aren’t really Greek, but what does he know?

Prepping the meal

This recipe is a lightened version of what my mom used to make. It combines lemon and herbs on bone-in chicken breasts. You’ll want to make sure that you use chicken breasts with bones and skin because it will keep in the flavor and the juices. I also recommend placing these in the broiler for the last 10 minutes of cooking to crispy up the skin. Just keep an eye on them to avoid burned chicken! The couscous is something new to me. I’ve seen a lot of recipes for couscous salads and have never really tried them before but this is a great way to complete the meal. I like this salad because it combines a grain with vegetables all in one helping. The saltiness of the olives and feta offer a great compliment to the tartness of the dressing.

I hope that you enjoy this Roasted Greek Chicken and Couscous Salad as much as I enjoyed making it! Even if things are busy in your life you can easily put this meal together for dinner to enjoy with your family. 

Roasted Greek Chicken and Couscous Salad

Serves 4 | Finish in 1 hour and 30 minutes

This recipe offers a healthy mix of protein, vegetables and grains for an easy dinner.


For the chicken:

  • 4 4-6oz. bone-in Chicken Breasts
  • 1 Lemon
  • 1 tbsp. Litehouse® Freeze Dried Oregano
  • 1 tbsp. Litehouse® Freeze Dried Basil
  • Olive Oil
  • Salt and Pepper

For the salad:

  • 2 c. Couscous, cooked
  • ½ c. Grape Tomatoes, sliced in half
  • ½ c. Diced Cucumber
  • ½ c. Diced Red Pepper
  • 2 tbsp. Diced Red Pnion
  • ¼ c. Sliced Kalamata Olives
  • ½ c. Litehouse® Simply Artisan Feta Cheese Crumbles
  • 2 tbsp. Olive Oil
  • 1 tbsp. Fresh Lemon Juice
  • 1 tbsp. Litehouse® Red Wine Olive Oil Vinaigrette


  1. Prepare the chicken by washing and drying the chicken breasts and placing them in a baking dish.
  2. Rub the tops of each chicken breast with olive oil. Squeeze the lemon juice over the tops of the chicken breasts. Season both sides with salt and pepper and sprinkle the tops with the oregano and basil. Bake at 350°F for 1 hour 15 minutes, or until the internal temperature reaches 165°F.
  3. While the chicken is cooking prepare the couscous salad. Place the cooked and cooled couscous into a medium size bowl. Add in the tomato, cucumber, red pepper, onion and olives. Toss the salad with the olive oil, lemon juice and vinaigrette. Just before serving, season with salt and pepper and mix in the feta cheese crumbles. When the chicken is finished cooking, serve with the salad.

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