Greek Chicken & Couscous with Cucumber and Feta

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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.

In Your Box (serves 2)

  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    1 cup Couscous
  • 1 tsp. Chimichurri Seasoning
  • Info
    1 oz. Feta Cheese
  • Info
    3 oz. Sour Cream
  • 1 Roma Tomato
  • 1 Persian Cucumber
  • 3 Pepperoncini
  • 2 oz. Sliced Red Onion

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.

  • Nutrition (per serving)

  • Calories
    742
  • Carbohydrates
    84g
  • Fat
    21g
  • Protein
    53g
  • Sodium
    1509mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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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