Oven-Baked Chicken & Romesco Couscous
with Tomatoes, Currants & Labneh
Details
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! In this dish, you'll coat chicken breasts in our bold, warming shawarma spice blend before baking them over a hearty bed of romesco couscous, juicy tomatoes, and sweet currants. 9-12 PersonalPoints range per serving To learn more about WW's Points program, visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
Ingredients
2 each
Boneless, Skinless Chicken Breasts
½ cup
Pearl Couscous
4 oz
Grape Tomatoes
3 tbsp
Romesco Sauce (contains almonds)
1 tbsp
Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
¼ cup
Labneh Cheese
⅓ cup
Mirepoix
2 tbsp
Dried Currants
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. In the tray, combine the tomatoes, couscous, romesco sauce, mirepoix, and currants. Add 1/4 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray & serve your dish
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 20 to 22 minutes, or until the couscous is tender and the chicken is cooked through.* Remove from the oven. Carefully remove the foil. Serve the baked tray topped with the labneh. Enjoy!
Ingredients
2 each
Boneless, Skinless Chicken Breasts
½ cup
Pearl Couscous
4 oz
Grape Tomatoes
3 tbsp
Romesco Sauce (contains almonds)
1 tbsp
Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
¼ cup
Labneh Cheese
⅓ cup
Mirepoix
2 tbsp
Dried Currants
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. In the tray, combine the tomatoes, couscous, romesco sauce, mirepoix, and currants. Add 1/4 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray & serve your dish
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 20 to 22 minutes, or until the couscous is tender and the chicken is cooked through.* Remove from the oven. Carefully remove the foil. Serve the baked tray topped with the labneh. Enjoy!
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