Oven-Baked Chicken Thighs & Couscous with Salsa Verde, Feta & Artichokes
Ready to Cook

Oven-Baked Chicken Thighs & Couscous

with Salsa Verde, Feta & Artichokes

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll coat tender chicken thighs in savory spices before baking them on a bed of couscous, artichokes, and spinach—all mixed together with our herbaceous salsa verde. You'll finish the dish with crumbles of tangy feta.
18 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.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Oven-Baked Chicken Thighs & Couscous with Salsa Verde, Feta & Artichokes
Title
  • 24 oz Boneless, Skinless Chicken Thighs
  • 1 cup Pearl Couscous
  • 6 oz Baby Spinach
  • 2 oz Sliced Roasted Red Peppers
  • ½ cup Marinated Artichoke Hearts
  • ⅔ cup Salsa Verde
  • 3 oz Feta Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Single-Use Aluminum Trays
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Between the two trays (or baking dishes), evenly divide the spinach, couscous, artichokes, peppers, and salsa verde. Stir to combine. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

Bake the trays & serve your dish
2 Bake the trays & serve your dish

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays with foil and bake 20 to 22 minutes (or 25 to 27 minutes if using baking dishes), or until the couscous is tender and the chicken is cooked through.* Remove from the oven. Carefully remove the foil. Serve the baked trays topped with the cheese (crumbling before adding). Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Between the two trays (or baking dishes), evenly divide the spinach, couscous, artichokes, peppers, and salsa verde. Stir to combine. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

2 Bake the trays & serve your dish

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays with foil and bake 20 to 22 minutes (or 25 to 27 minutes if using baking dishes), or until the couscous is tender and the chicken is cooked through.* Remove from the oven. Carefully remove the foil. Serve the baked trays topped with the cheese (crumbling before adding). Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Bake the trays & serve your dish
Browse Steps
1 of 2