Carb Conscious

Greek-Style Chicken & Couscous

with Tomatoes, Bell Peppers & Labneh

45 MIN

4 Servings

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From the Test Kitchen

In this dish, vibrant seasonings of lemon juice, garlic, and oregano have our chicken bursting with flavor. You'll serve it alongside tender vegetables over a bed of fluffy couscous. A drizzle of lemony labneh cheese adds a creamy, tangy finish.
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Dietary Information

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Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

450 Cals (est.)

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fresh

ingredients

18 oz Boneless Chicken Breast Pieces
1 cup Yellow Couscous
2 2 Bell Peppers Or 1/2 Lb Sweet Peppers
1 Lemon
10 oz Cocktail Tomatoes
1 cup Chicken Bone Broth
3 cloves Garlic
2 Scallions
1 tsp Whole Dried Oregano
¼ cup Labneh Cheese
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Quarter the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. Peel 3 cloves of garlic. Roughly chop 2 cloves. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the labneh and the juice of 2 lemon wedges; season with salt and pepper. Pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the oregano. Add the garlic paste, the juice of the remaining lemon wedges, and a drizzle of olive oil; stir to coat.

2 Cook the couscous

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the couscous. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the broth (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the broth has been absorbed and the couscous is tender. Fluff with a fork. Add the lemon zest; stir to combine. Taste, then season with salt and pepper if desired.

3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the quartered tomatoes, sliced white bottoms of the scallions, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked couscous topped with the cooked vegetables and cooked chicken. Drizzle with the lemon labneh. Garnish with the sliced green tops of the scallions. Enjoy!

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