Is it truly Greek? I don’t know.. but it uses feta, tomatoes and olives and thats good enough for me! I love this recipe because it feels kind of fancy but really isn’t too many steps and requires limited pots and pans. It can also be deconstructed for pickier eaters.
Highlights
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4
Make Ahead? – No
Freezer Friendly? – No
Substitutions? – Yes
Ingredients List
- 4 boneless chicken breasts (~2 lbs)
1.5 cups pre- sliced olives (e.g., Pearls brand)
- 1/2 cup sliced grape or cherry tomatoes
- 1/4 cup crumbled feta
1 box Basil & Herb Pearled Couscous mix (e.g., Near East brand)
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika
- 4 tablespoons olive oil
- salt and pepper to taste
- Balsamic glaze (optional)
This recipe contributes 5 items to your weekly list plus 4 pantry staples
Recipe: Greek Chicken and Couscous
- Heat oven to 400°. Prepare the chicken by slicing a horizontal line down each breast, followed by a number of diagonal cuts. Season with salt, pepper, thyme, sage, and paprika.
- On a large rimmed baking sheet or large pan, either on foil or with a light base of olive oil, lay out the chicken. Stuff the tomatoes and olives in the cuts. Sprinkle feta over the top. Lightly drizzle olive oil over the chicken.
- Bake chicken for ~25 minutes or until cooked through (depending on thickness of breast).
- Boil water for the couscous and cook as directed on the box.
- Serve by layering chicken over the couscous, and top with optional additional feta and drizzle of balsamic glaze.
Family Tips
- Sometimes deconstructing this meal can make it more approachable (e.g., serve the tomatoes and chicken and couscous separately rather than all layered together).
- I think the basil couscous with this check is perfect but feel free to swap out any grain – plain couscous is a nice choice too.
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