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Dinner recipe · from the recipe book

Lemon Herb Chicken Thighs with Feta Couscous

Juicy golden chicken thighs over fluffy lemony couscous with sweet cherry tomatoes, spinach and a salty pop of feta.

Lemon Herb Chicken Thighs with Feta Couscous

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into bite-size pieces
  • 1½ tbsp20 gOlive oil
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried oregano
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 cups300 gCherry tomatoeshalved
  • 1½ cups360 gLow-sodium chicken broth
  • 1¼ cups200 gCouscous, dry
  • 4 cups loosely packed120 gBaby spinach
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Toss the chicken thighs with the oregano, paprika, salt and black pepper.
  2. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked to 165°F (74°C), 7 to 9 minutes. Transfer to a plate.
  3. Add the garlic and cherry tomatoes to the skillet and cook 2 minutes, until the tomatoes begin to soften.
  4. Pour in the chicken broth, scraping up the browned bits, and bring to a boil.
  5. Stir in the couscous and spinach, return the chicken and any juices to the pan, cover, remove from the heat and let stand 5 minutes.
  6. Fluff with a fork, then stir in the lemon juice and lemon zest.
  7. Top with the feta and parsley and serve.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 27, 2026.

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