Comforting Greek-inspired bake with tender chicken, pearl couscous, spinach, and feta in a creamy lemon sauce.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs, about 1.1 lbs
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - ½ teaspoon garlic powder
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - Zest of 1 lemon
→ Couscous & Vegetables
08 - 1 cup pearl couscous
09 - 1 small yellow onion, finely chopped
10 - 3 cloves garlic, minced
11 - 2 cups baby spinach, roughly chopped
12 - 1 cup low-sodium chicken broth
13 - ¾ cup whole milk
14 - Juice of 1 lemon
15 - ½ cup crumbled feta cheese
16 - ¼ cup grated Parmesan cheese
→ Garnish
17 - Fresh dill or parsley, chopped
18 - Lemon wedges
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - In a bowl, toss chicken thighs with olive oil, oregano, garlic powder, salt, pepper, and lemon zest. Set aside to marinate for at least 10 minutes.
03 - In a large ovenproof skillet or casserole dish, heat a drizzle of olive oil over medium heat. Add the onion and sauté until soft, about 3 minutes. Stir in the garlic and cook for 1 minute more.
04 - Add pearl couscous and toast, stirring, for 2 minutes until lightly golden.
05 - Pour in chicken broth, milk, and lemon juice. Stir in chopped spinach, half of the feta, and all the Parmesan.
06 - Nestle the marinated chicken thighs on top of the couscous mixture.
07 - Transfer the skillet or dish to the oven and bake uncovered for 30–35 minutes, until the chicken reaches an internal temperature of 165°F and the couscous is creamy and tender.
08 - Remove from oven. Sprinkle with remaining feta and fresh herbs. Serve with lemon wedges.
