Romesco Chicken & Spinach with Pepper Couscous & Tzatziki

Romesco Chicken & Spinach

with Pepper Couscous & Tzatziki

20 MIN
4 Servings
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From the Test Kitchen

In this dish, bold, savory flavor comes from our new romesco sauce—a smoky, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic—which we’re using to coat sautéed chicken, onion, and verdant spinach. For cooling contrast, we’re topping it all with creamy tzatziki sauce.
11 green SmartPoints®
9 blue SmartPoints®
9 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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Dietary Information

WW Recommended Diabetes Friendly 500 Calories Or Less Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Romesco Chicken & Spinach with Pepper Couscous & Tzatziki
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Yellow Couscous
  • 1 Red Onion
  • 2 cloves Garlic
  • 5 oz Baby Spinach
  • ½ lb Sweet Peppers
  • 2 Tbsps Dried Currants
  • 1 oz Castelvetrano Olives
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 6 Tbsps Romesco Sauce (Contains Almonds)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives.

Make the pepper couscous:
2 Make the pepper couscous:

In a medium pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the couscous, currants, a big pinch of salt, and 1 cup of water (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 water has been absorbed and the couscous is tender. Fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Start the chicken & onion:
3 Start the chicken & onion:

Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the sliced onion. Season with salt and pepper. Toss to combine, separating the layers of the onion. In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the chopped olives to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Add the romesco sauce and spinach; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired. Serve the pepper couscous topped with the finished chicken and vegetables and tzatziki. Enjoy! 

Tips from Home Chefs

Romesco Chicken & Spinach

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives.

2 Make the pepper couscous:

In a medium pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the couscous, currants, a big pinch of salt, and 1 cup of water (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 water has been absorbed and the couscous is tender. Fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Make the pepper couscous:
Start the chicken & onion:
3 Start the chicken & onion:

Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the sliced onion. Season with salt and pepper. Toss to combine, separating the layers of the onion. In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

4 Finish & serve your dish:

Add the chopped olives to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Add the romesco sauce and spinach; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired. Serve the pepper couscous topped with the finished chicken and vegetables and tzatziki. Enjoy! 

Finish & serve your dish:
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