Express
Greek Chicken & Couscous with Cucumber and Feta
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
Chef
David Padilla
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
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1 cup Couscous
- 1 Roma Tomato
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3 oz. Sour Cream
- 1 Persian Cucumber
- 2 oz. Sliced Red Onion
- 3 Pepperoncini
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1 oz. Feta Cheese Crumbles
- 1 tsp. Chimichurri Seasoning
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.
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Nutrition (per serving)
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Calories730
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Carbohydrates84g
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Net Carbs77g
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Fat22g
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Protein52g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using organic chicken, pat dry and cut into 1" dice on a separate cutting board. Follow same instructions as diced chicken.
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If using steak strips, separate into a single layer and pat dry. Follow same instruction as diced chicken in Step 2, stirring occasionally until no pink remains on meat, 4-6 minutes.
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If using ground pork, follow same instruction in as diced chicken in Step 2, stirring occasionally and breaking up meat into small pieces with a spoon until no pink remains, 5-7 minutes.
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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 1/4" 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, 1/4 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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