Grilled Chicken with Couscous and Cucumber Yogurt Sauce

When the calendar flips to May, everything starts to feel lighter—the air, our mood, and yes, even the food we crave. This grilled lemon-herb chicken is the kind of dish that feels like sunshine on a plate. It’s simple, fresh, and ideal for those warmer evenings when you want dinner to be delicious but not heavy.

Pair it with quick-cooking couscous and a creamy cucumber yogurt sauce, and you’ve got a meal that’s healthy, satisfying, and full of Mediterranean flavor. Whether you’re feeding the family or hosting friends, this one’s a crowd-pleaser.

What You’ll Need

For the chicken:

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• Juice and zest of 1 lemon

• 2 garlic cloves, minced

• 1 teaspoon dried oregano

• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

• Salt and black pepper to taste

For the couscous:

• 1 cup couscous

• 1 cup boiling water or chicken broth

• 1 tablespoon olive oil

• 1/4 cup chopped fresh parsley

• Juice of 1/2 lemon

• Pinch of salt

For the cucumber yogurt sauce:

• 1/2 cup plain Greek yogurt

• 1/2 cucumber, grated and squeezed to remove water

• 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried)

• 1 teaspoon lemon juice

• Salt and pepper to taste

How to Make It

Start by marinating the chicken. In a bowl or zip-top bag, mix the olive oil, lemon juice and zest, garlic, oregano, parsley, salt, and pepper. Add the chicken and coat it well. Let it marinate in the fridge for at least 30 minutes—or even better, a few hours if you’ve got time.

While that’s soaking up flavor, make the cucumber yogurt sauce. Just stir the grated cucumber into the Greek yogurt, add dill, lemon juice, salt, and pepper, and mix. Pop it in the fridge to chill while everything else comes together.

Next up: couscous. Place it in a bowl with the olive oil and a pinch of salt. Pour over boiling water or broth, cover the bowl, and let it sit for 5 minutes. Fluff it with a fork, then stir in lemon juice and parsley. Done.

When you’re ready, heat up a grill or grill pan over medium-high heat. Cook the chicken for about 5–6 minutes per side, until it’s cooked through and has nice grill marks. Let it rest a few minutes before slicing.

Serve the sliced chicken over the couscous and add a generous spoonful of the cucumber yogurt sauce on the side—or drizzle it right on top.

Extra Tips

Want to make it a lemon herb grilled chicken bowl? Layer the couscous, chicken, sauce, and a handful of fresh greens like arugula or spinach. It makes a perfect lunch and keeps well for leftovers. This is one of those dishes that looks impressive but is secretly super easy. And it’s versatile—you can swap couscous for quinoa or serve it over a salad if that’s more your vibe.

Ready to bring fresh, feel-good flavors to your kitchen this May? This is a great place to start.