# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon dried thyme
05 - 1 teaspoon garlic powder
06 - Zest and juice of 1 lemon
07 - Salt and freshly ground black pepper to taste
→ Couscous and Vegetables
08 - 1 cup pearl couscous
09 - 2 cups low-sodium chicken broth
10 - 3 cups fresh baby spinach
11 - 1 medium red onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1/2 cup crumbled feta cheese
14 - 1/2 cup Greek yogurt
15 - 1/4 cup heavy cream
→ Garnish
16 - 2 tablespoons chopped fresh dill or parsley
17 - Lemon wedges
# Directions:
01 - Preheat oven to 375°F (190°C).
02 - In a large bowl, combine chicken thighs with olive oil, oregano, thyme, garlic powder, lemon zest, lemon juice, salt, and pepper. Toss thoroughly to coat all pieces evenly.
03 - Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 2 to 3 minutes per side until lightly golden but not cooked through. Remove and set aside.
04 - In the same skillet, add a splash of olive oil if needed. Sauté the chopped onion for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in pearl couscous and toast for 2 minutes until lightly golden.
06 - Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
07 - Add spinach and stir until just wilted.
08 - Stir in Greek yogurt and heavy cream until fully combined with the couscous mixture.
09 - Return the chicken thighs to the skillet, nestling them into the couscous mixture. Sprinkle crumbled feta over the top.
10 - Transfer the skillet to the oven and bake, uncovered, for 25 to 30 minutes, or until the chicken is cooked through and the couscous is tender.
11 - Remove from oven and let rest for 5 minutes. Garnish with fresh dill or parsley and serve with lemon wedges.
