Oregano Chicken with Couscous-Feta Salad
Balances protein and fiber while limiting fat, sodium, and added sugar
- Milk
- Wheat
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, 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.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
2.5 ounce
Spinach
1 unit
Lemon
1 unit
Mini Cucumber
12 ounce
Chicken Cutlets
1 unit
Tomato
1 teaspoon
Dried Oregano
1 teaspoon
Garlic Powder
¾ cup
Pearl Couscous
(Contains: Wheat)
1 ounce
Golden Raisins
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the fresh Mediterranean flavors and ingredient combinations, though some found it bland and suggested adding stock concentrate to couscous or a vinaigrette.
- Ease of prep: Customers appreciated the simple, quick preparation with easy-to-follow steps and minimal cleanup.
- Suggestions: Cook couscous first and chill longer to prevent wilting spinach; add extra seasoning, herbs, or a creamy dressing for more flavor.
- Leftovers: The recipe makes generous portions with plenty of salad that keeps well for the next day.
- Timing: Start with couscous and let it cool completely in the fridge before mixing with spinach to avoid sogginess.
Reviews from our home cooks
The couscous was still warm and wilted the spinach. It was also bland. The oregano sucked all the flavor out of the chicken. There wasn't enough flavor in the couscous which dulled the dish. I would make the couscous the night before and refrigerate. I'd clarify to juice the entire lemon instead of a squeeze and mix half the oregano into the couscous and none on the chicken.
This meal was so satisfying. The couscous plus the spinach and chicken was very filling. I loved the addition of raisins to add that sweet element. I would definitely get this again. Great warm weather meal!!
Recommend rinsing couscous if not using immediately. Mine was one big clump, not easily used in recipe. Disappointing, because I was so excited about it.
Quite delicious and I ate my veggies. The only problem I had was that about 1/4 of the tomato was mushy.
Great that it was with spinach - much prefer over kale.
