Gyro-Style Chicken Bowls

with Cucumbers, Tomatoes & Couscous

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 470 calories
WW Freestyle
07 Smart Points

In this fresh, hearty spin on the classic Greek street food favorite, fluffy couscous combines with crisp, fresh veggies to create the vibrant base for our za’atar-spiced chicken and onion—all brought together with a creamy lemon-yogurt sauce.

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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fresh
ingredients
Gyro-Style Chicken Bowls with Cucumbers, Tomatoes & Couscous
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Yellow Couscous
  • 2 Persian Cucumbers
  • 4 oz Grape Tomatoes
  • 1 Yellow Onion
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 2 Tbsps Chicken Demi-Glace
  • 2 Tbsps Sherry Vinegar
step-by-step
instructions
Prepare the ingredients & make the lemon yogurt:
1 Prepare the ingredients & make the lemon yogurt:

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.

Cook the couscous:
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. 

Cook the chicken & onion:
3 Cook the chicken & onion:

Meanwhile, 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. 

Finish the couscous & serve your dish:
4 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the seasoned vegetables (including any liquid). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and onion, lemon yogurt, almonds, and remaining za’atar. Enjoy!

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Prepare the ingredients & make the lemon yogurt:
1 Prepare the ingredients & make the lemon yogurt:

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. 

Cook the couscous:
Cook the chicken & onion:
3 Cook the chicken & onion:

Meanwhile, 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:

To the pot of cooked couscous, add the seasoned vegetables (including any liquid). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and onion, lemon yogurt, almonds, and remaining za’atar. Enjoy!

Finish the couscous & serve your dish: