Golden Feta Cheese &Amp; Spinach Supper with Weeknight Comfort

This vibrant Mediterranean-inspired bowl brings together tender, oregano-seasoned chicken cutlets and a refreshing couscous salad loaded with spinach, juicy tomatoes, crisp cucumber, briny feta and sweet golden raisins. A squeeze of fresh lemon juice ties everything together for a bright, satisfying meal that’s packed with flavor and texture.

Perfect for a quick weeknight dinner, this dish is not only delicious but also calorie- and sodium-smart. With minimal prep and easy cleanup, you can enjoy a restaurant-quality meal at home in about 30 minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the lemon, then cut it into quarters. Dice the tomato into ¼-inch pieces. Trim and dice the cucumber into ¼-inch pieces.
2. In a small pot, combine the couscous, 1 cup water (2 cups for 4 servings) and a generous pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess water and transfer to a medium bowl. Toss the couscous with a squeeze of lemon juice (a big squeeze for 4 servings) and refrigerate until ready to use in step 5.
3. Place the raisins in a small microwave-safe bowl and add enough water to cover. Microwave until plump, 15-30 seconds. Set aside.
4. While the couscous cooks, pat the chicken dry with paper towels. Season all over with oregano, garlic powder, salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board.
5. While the chicken cooks, in a large bowl, combine the spinach, tomato, cucumber, feta, drained raisins, lemon zest, a large drizzle of olive oil and a squeeze of lemon juice (a big squeeze for 4 servings). Season with salt and pepper. Add the lemony couscous to the bowl and toss to combine.
6. Slice the chicken crosswise. Divide the couscous salad among plates or bowls. Top with the sliced chicken. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli (pearl) couscous works best, but regular couscous can be used-just follow package directions.

How do I store leftovers?

Store the chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add chickpeas or grilled halloumi for protein. The salad is already packed with flavor.