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Gyro-Style Chicken Bowls
with Cucumbers, Tomatoes & Couscous
25 MIN
2
Servings
From the Test Kitchen
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
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NutritionPER SERVING
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Calories470 Cals (est.)
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- ½ cup Yellow Couscous
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1 Sweet Onion
- 2 Persian Cucumbers
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4 oz Grape Tomatoes
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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
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1 Tbsp Za'atar Seasoning (Sumac, Marjoram, Oregano, Thyme, Sesame Seeds & Salt)
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
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