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
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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.
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While couscous cooks, wash and dry produce.
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Zest and halve lemon. Trim and dice cucumber into ¼-inch pieces. Dice tomato into ¼-inch pieces.
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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.
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Place raisins in a small microwave-safe bowl; add enough water to cover. Microwave until plump, 15-30 seconds; set aside.
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Pat chicken* dry with paper towels. Season all over with oregano, garlic powder, salt, and pepper.
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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.
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Transfer to a cutting board.
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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.
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Transfer lemony couscous to bowl with spinach mixture. Toss to combine.
-
Slice chicken crosswise.
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Divide couscous salad between plates or bowls. Top with chicken. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The fresh lemon, feta, and golden raisins create a bright, satisfying combination that many customers loved. Some found it mild; adding extra spices, fresh garlic, or a splash of white wine vinegar boosted the flavor noticeably.
- Ease of prep: Most found it quick and easy to pull together, making it a great light summer dinner with minimal effort.
- Suggestions: Cook the couscous first and refrigerate it longer — warm couscous wilts the spinach and makes the salad soggy. A few also recommended rinsing the couscous if not using immediately to prevent clumping, and adding more lemon juice and olive oil to keep the greens from drying out.
- Leftovers: The salad held up well the next day, with flavors improving after marinating overnight 🍲.
- Portions: The recipe yields generous portions, with several customers noting enough for three to four servings.
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.
