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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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A note about serious food allergies
It's all Greek to us, and we're quite pleased; we're going gaga for this quick and easy chicken dinner with couscous and a cooling fresh yogurt-cucumber sauce, along with the required feta... nóstimo! Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Start the Couscous
Once water is boiling in small pot, add couscous. Remove from burner and cover. Set aside, 5 minutes.
After 5 minutes, fluff couscous. Cover again and set aside.
While couscous sits, cook chicken.
Cook the Chicken
Pat diced chicken dry.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken, red onion, seasoning blend, and a pinch of salt and pepper to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner.
While chicken cooks, make sauce.
Make Sauce and Finish Couscous
Stem and mince pepperoncini.
Core tomato and cut into ¼" dice.
Trim cucumber and coarsely chop.
In a mixing bowl, combine sour cream, cucumber, and a pinch of salt and pepper. Set aside.
Stir tomatoes, pepperoncini, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper into couscous until combined.
Finish the Dish
Plate dish as pictured on front of card, topping couscous with chicken and sauce, and garnishing with feta cheese. Bon appétit!
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