We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Gyro-Style Chicken Bowls
with Cucumbers, Tomatoes & Couscous
25 min 7 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
-
2 Servings
- Est. 470 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this fresh, hearty spin on the classic Greek street food favorite, fluffy couscous combines with crisp veggies to create the vibrant base for our za’atar-spiced chicken and onion. It’s all brought together with a drizzle of creamy lemon yogurt, plus a garnish of crunchy almonds.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- ½ cup Yellow Couscous
-
1 Sweet Onion
- 2 Persian Cucumbers
-
4 oz Grape Tomatoes
-
1 oz Sliced Roasted Red Peppers
- 2 Tbsps Sliced Roasted Almonds
- 2 Tbsps Chicken Demi-Glace
- ½ cup Plain Nonfat Greek Yogurt
- 1 tsp Preserved Lemon Purée
- 1 Tbsp Apple Cider Vinegar
-
1 Tbsp Za'atar Seasoning (Sumac, Marjoram, Oregano, Thyme, Sesame Seeds & Salt)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Medium dice the cucumbers. Halve the tomatoes. Roughly chop the peppers. Combine in a medium bowl; add the vinegar and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to combine. In a separate bowl, combine the yogurt, lemon purée, and 2 tablespoons of water; season with salt and pepper.
2
Cook the couscous:
In a medium pot, combine the couscous, demi-glace, a big pinch of salt, and 3/4 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.
3
Cook the chicken & onion:
While the couscous cooks, pat the chicken dry with paper towels. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chicken and sliced onion in an even layer; season with salt, pepper, and all but a pinch of the za’atar. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.
4
Finish the couscous & serve your dish:
Add the seasoned vegetables (including any liquid) to the pot of cooked couscous; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and onion. Garnish with the lemon yogurt, almonds, and remaining za’atar. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Medium dice the cucumbers. Halve the tomatoes. Roughly chop the peppers. Combine in a medium bowl; add the vinegar and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to combine. In a separate bowl, combine the yogurt, lemon purée, and 2 tablespoons of water; season with salt and pepper.
2
Cook the couscous:
In a medium pot, combine the couscous, demi-glace, a big pinch of salt, and 3/4 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.
3
Cook the chicken & onion:
While the couscous cooks, pat the chicken dry with paper towels. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chicken and sliced onion in an even layer; season with salt, pepper, and all but a pinch of the za’atar. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.
4
Finish the couscous & serve your dish:
Add the seasoned vegetables (including any liquid) to the pot of cooked couscous; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and onion. Garnish with the lemon yogurt, almonds, and remaining za’atar. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered