Better Recipe: Calorie Smart Chicken Gyro Couscous Bowl

Hummus is destined for bigger, better things than just as a dip! Here's a tasty, fresh recipe that's a mix of vibrant, crunchy, creamy, and savory components is sure to satisfy. Beat that, pita chips! I first tried this recipe on HelloFresh, and now it's one of my go-to faves!




PREP: 10 min COOK TIME: 30 min

INGREDIENTS FOR TWO SERVINGS

1 shallot

4 oz of Heirloom Tomatoes

1 cucumber

1 large lemon

1/4 oz. fresh dill

2 organic chicken cutlets

2 tbsp chicken stock concentrate

1/2 cup Israeli couscous

1 tsp Paprika Spice

1 tsp cinnamon

Feta cheese

Olive Oil

2 tbsp Sour Cream

4 tbsp Classic Hummus

Salt and Pepper


STEP ONE: PREP

Halve and peel shallot; thinly slice half the shallot and mince remaining. Fill a small bowl with cold water; add sliced shallot and let soak. Quarter tomatoes. Trim and dice cucumber. Zest and quarter lemon. Pick and finely chop fronds from dill.


STEP TWO: MAKE SALAD

Drain sliced shallot and place in a medium bowl. Toss with tomatoes, cucumber, juice from half the lemon, a drizzle of olive oil, and 1 TBSP dill. Season with salt and pepper.


STEP THREE: COOK COUSCOUS

Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced shallot; cook until softened, 1-2 minutes. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water and stock concentrate. Bring to a boil; cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water, if necessary. Taste and season with salt and pepper. Keep covered off heat.


STEP FOUR: COOK CHICKEN

Meanwhile, pat chicken dry with paper towels; season all over with ½ tsp paprika and cinnamon, salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (TIP: Work in batches, if necessary.) Transfer chicken to a cutting board. When cool enough to handle, thinly slice crosswise.


STEP FIVE: MAKE FETA SAUCE

While chicken cooks, in a second small bowl, combine feta, sour cream, and lemon zest to taste; mash together with a fork. (TIP: If the feta is cold, massage in the bag first to soften.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. (It’s okay if the sauce isn’t completely smooth.)


STEP SIX: SERVE

Spread hummus on one side of each serving bowl. Fluff couscous with a fork; divide between bowls next to hummus. Top couscous with chicken. Drain excess liquid from salad; arrange over hummus. Drizzle everything with feta sauce. Garnish with remaining dill if desired. Serve with remaining lemon wedges on the side.



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FIND THE ORIGINAL RECIPE HERE



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