Lunch
Spinach Feta Israeli Cous Cous and Chicken
Total time:
| Prep:
| Cook:
| Servings:
|
70 min |
10 min |
60 min |
6 |
Dietary Restrictions
Egg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
4
chicken thighs
-
2
Tablespoon
olive oil
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
pepper
-
1
Teaspoon
paprika
-
1
Teaspoon
garlic powder
-
1
Tablespoon
butter
-
1 1/2
Cup
water
-
1
Cup
couscous
-
2
Cup
spinach
-
1/4
Cup
feta cheese
Directions
-
Pre-heat the oven to 425 degrees F. / 218 degrees C.
-
Place chicken in a baking tray and add some olive oil, a pinch of the salt and pepper, paprika, and garlic powder.
-
Bake chicken for 50 minutes or until fully cooked through.
-
While the chicken is baking, prepare your couscous. Place the water in a pot and bring to a boil. Add a small amount of butter and a pinch of salt to the water.
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Nutrition Facts per Serving
Nutrient |
Amount |
Calories
| 342 kcal |
Fat
| 13 g |
Carbohydrates
| 24 g |
Protein
| 30 g |
Fiber
| 2 g |
Sugar
| 0.35 g |
Sodium
| 291 mg |