Golden Feta Cheese &Amp; Spinach Supper with Weeknight Comfort

This vibrant Mediterranean-inspired bowl brings together juicy seared chicken seasoned with oregano and garlic, served over a refreshing couscous salad loaded with spinach, tomato, cucumber and creamy feta. Sweet golden raisins add a touch of sweetness, while a squeeze of lemon brightens every bite.

Ready in just 20 minutes, this wholesome meal is packed with protein, fiber and bold flavors. It’s an easy, satisfying dinner that feels special without the fuss.

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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 Pearl CouscousView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine couscous, 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
2. While couscous cooks, wash and dry produce. Zest and halve lemon. Trim and dice cucumber into ¼-inch pieces. Dice tomato into ¼-inch pieces.
3. Once couscous is done, drain any excess water. Transfer couscous to a medium bowl. Add a squeeze of lemon juice (big squeeze for 4 servings); stir to combine. Refrigerate until ready to use in Step 5. Place raisins in a small microwave-safe bowl; add enough water to cover. Microwave until plump, 15-30 seconds; set aside.
4. Pat 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 chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board.
5. While chicken cooks, in a large bowl, combine spinach, lemon zest, cucumber, tomato, feta, raisins (draining first), a large drizzle of olive oil and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper. Transfer lemony couscous to bowl with spinach mixture. Toss to combine.
6. Slice chicken crosswise. Divide couscous salad between plates or bowls. Top with chicken. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, crumbled goat cheese or shredded Parmesan would work well in place of feta.

How do I store leftovers?

Store the chicken and salad separately in airtight containers in the refrigerator for up to 3 days.

Can I make this recipe gluten-free?

Use gluten-free couscous or quinoa instead of pearl couscous.