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
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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.
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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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
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