Oven-Baked Chicken Thighs & Couscous
with Salsa Verde, Feta & Artichokes
30 min
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.
Details
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.
Nutrition
640 Cal/serving
See details
Ingredients
12 oz
Boneless, Skinless Chicken Thighs
½ cup
Pearl Couscous
3 oz
Baby Spinach
1 oz
Sliced Roasted Red Peppers
¼ cup
Marinated Artichoke Hearts
⅓ cup
Salsa Verde
1 ½ oz
Feta Cheese
1 tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
1 OF 2
step 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. In the tray (or baking dish), combine the spinach, couscous, artichokes, peppers, and salsa verde. Stir to combine. Add 1/4 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
Instructions
step 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. In the tray (or baking dish), combine the spinach, couscous, artichokes, peppers, and salsa verde. Stir to combine. Add 1/4 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray & serve your dish
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 20 to 22 minutes (or 25 to 27 minutes if using a baking dish), or until the couscous is tender and the chicken is cooked through.* Remove from the oven. Carefully remove the foil. Serve the baked tray topped with the cheese (crumbling before adding). Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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