Oregano Chicken with Couscous-Feta Salad
plus Spinach, Tomato & Cucumber
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
This fresh Mediterranean-inspired dish features seared oregano chicken served over a vibrant spinach and couscous salad with juicy tomato, briny feta, and sweet golden raisins. A squeeze of lemon adds a zesty finish to this colorful, wholesome bowl packed with texture and flavor.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
1 unit
Tomato
1 teaspoon
Garlic Powder
2.5 ounce
Spinach
1 unit
Mini Cucumber
1 ounce
Golden Raisins
¾ cup
Israeli Couscous
(Contains: Wheat)
1 teaspoon
Dried Oregano
½ cup
Feta Cheese
(Contains: Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine couscous, 1 cup water(2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
• While couscous cooks, wash and dry produce. Zest and halve lemon. Trim and dice cucumber into ¼-inch pieces. Dice tomato into ¼-inch pieces.
• Once couscous is done, drain any excess water. Transfer couscous to a medium bowl. Add a squeeze of lemon juice (big squeeze for 4 servings); stir to combine. Refrigerate until ready to use in Step 5. • Place raisins in a small microwave-safe bowl; add enough water to cover. Microwave until plump, 15-30 seconds; set aside.
• Pat chicken* dry with paper towels. Season all over with oregano, garlic powder, salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Transfer to a cutting board.
• While chicken cooks, in a large bowl, combine spinach, lemon zest, cucumber, tomato, feta, raisins (draining first), a large drizzle of olive oil, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper. • Transfer lemony couscous to bowl with spinach mixture. Toss to combine.
• Slice chicken crosswise. • Divide couscous salad between plates or bowls. Top with chicken. Serve with remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
