Oregano Chicken & Couscous with Fresh Tomato Sauce, Spinach & Parmesan

Oregano Chicken & Couscous

with Fresh Tomato Sauce, Spinach & Parmesan

25 MIN
2 Servings
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From the Test Kitchen

For herbaceous flavor, we're using aromatic oregano to season our fresh tomato sauce––which perfectly complements the seared chicken served over a bed of fluffy pearl couscous.
7 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Oregano Chicken & Couscous with Fresh Tomato Sauce, Spinach & Parmesan
Title
  • 10 oz Boneless Chicken Breast Pieces
  • ½ cup Pearl Couscous
  • 4 oz Grape Tomatoes
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Tomato Paste
  • 1 oz Sliced Roasted Red Peppers
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Whole Dried Oregano
  • ¼ cup Grated Parmesan Cheese
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.

Cook the couscous & wilt the spinach
2 Cook the couscous & wilt the spinach

Add the couscous to the pot of boiling water and cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Immediately add the spinach; stir until combined and the spinach is slightly wilted. Cover to keep warm.

Cook the chicken & make the sauce
3 Cook the chicken & make the sauce

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano. Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the seasoned tomatoes, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

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

To the pot of cooked couscous and spinach, add the chopped peppers, vinegar, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and sauce. Garnish with the cheese. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.

2 Cook the couscous & wilt the spinach

Add the couscous to the pot of boiling water and cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Immediately add the spinach; stir until combined and the spinach is slightly wilted. Cover to keep warm.

Cook the couscous & wilt the spinach
Cook the chicken & make the sauce
3 Cook the chicken & make the sauce

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano. Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the seasoned tomatoes, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Finish the couscous & serve your dish

To the pot of cooked couscous and spinach, add the chopped peppers, vinegar, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and sauce. Garnish with the cheese. Enjoy! 

Finish the couscous & serve your dish
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