Photo of Chicken souvlaki bowl by WW

Chicken souvlaki bowl

Points® value
Total Time
30 min
10 min
20 min
Wholewheat couscous provides a hearty base for this classic Greek dish


Mediterranean roasting vegetables, made without fat

800 g

Calorie controlled cooking spray

4 spray(s)

Wholewheat giant couscous, dry

200 g

Chicken breast, skinless, raw

600 g, cut in bite-sized chunks

0% fat natural Greek yogurt

100 g


¼ individual, medium, coarsely grated

Light feta cheese

50 g

Cherry Tomatoes

150 g, quartered

Olives, in Brine

60 g, sliced

Dill, Fresh

1 tablespoon(s), chopped


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the vegetables on a large roasting tray, mist with cooking spray and season lightly. Roast for 20 minutes, tossing halfway through, until golden and cooked through.
  2. Meanwhile, cook the couscous according to the pack instructions. Heat a large nonstick pan over a medium-high heat and mist with cooking spray. Season the diced chicken, then add to the pan and cook for 5-7 minutes, until golden and cooked through. Leave in the pan until ready to serve.
  3. Make a tzatziki by combining the Greek yogurt, grated cucumber and feta in a small bowl. Season to taste.
  4. To serve, stir the roasted vegetables through the couscous and season to taste. Divide between 4 bowls, then top with the chicken, tomatoes and olives, a spoonful of the tzatziki and a sprinkle of dill.


Replace the chicken with grilled firm tofu for a great veggie option