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Feta Baked Chicken with Couscous

Active Time: 10 minutes
Total Time: 30 minutes
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Why we love it:

These alternative instructions explain why we love this dish - Dump everything in casserole dish. Bake. Eat.


  • 1 28-ounce can Crushed Tomatoes
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Dried Oregano
  • 14 teaspoon Black Pepper
  • 1 pinch Red Pepper Flakes (more or less to taste)
  • 1 Lemon (zest and juice)
  • 1 15-ounce can Green Olives, Pitted
  • 114 pounds Chicken Thighs, Boneless/Skinless (breast meat is ok too)
  • 1 cup Water
  • 1 cup Couscous
  • 8 ounces Feta Cheese (the firm kind in brine)
  • 1 Tablespoon Extra Virgin Olive Oil (highest quality that you have!)

Cooking Instructions


    This can be made in one 9 x 13 inch casserole dish, or in 4-6 smaller dishes or ramekins - use what you have! If making in a large dish you can mix it directly in the dish, but if using smaller dishes, mix up the tomatoes in a bowl first then divide it evenly.


    Combine the tomatoes, salt, oregano, pepper, red pepper flakes, zest and juice of the lemon. Drain the olives and add ½ teaspoon of the juice into the tomatoes, but discard the rest. Add the olives too. Stir to combine.

  • 4. CHICKEN

    Slice the chicken into even pieces - about 2-3” in size. If using chicken breast, butterfly it first. Divide chicken among dishes, or layer along the bottom of the large dish.

    Pour the tomato sauce over top. Gently nudge the chicken around so some sauce goes underneath the pieces, but make sure they’re mostly covered and not peeking out.

    Place dish in the oven for 10 minutes.


    Bring 1 cup of water to a boil with a pinch of salt. When boiling, stir in the couscous all at once and turn off the heat. Cover tightly (a plate works well if your pot doesn’t have a lid). Time for 8 minutes, then rake the couscous with a fork to fluff. Set aside in the pot, but uncovered.

  • 6. FETA

    Drain and slice the feta into even slabs at least ¼” thick, or even up to ⅓”. Slide the casserole dish from the oven and top with a slice of feta (in a large dish, evenly “dot” the top.)

    Return to the oven and bake for another 15-20 minutes or until the chicken is cooked through.

  • 7. SERVING

    Serve with couscous and drizzle the top, especially over the feta, with your best quality Extra Virgin Olive Oil.

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    serve over GF pasta, rice, lentils, or quinoa instead
    omit the cheese topping and consider serving with a dollop of hummus, cashew cheese or greek style non-dairy yogurt instead
    look for sheep’s feta
    breast works ok too
    white fish filets or shrimp would be delicious
    omit or use capers
  • FETA:
    pecorino, a firm goat cheese, or a slice of mozzarella would taste great but will look different because it will melt (not necessarily a bad thing!)
    keep a chicken filet separate, a few olives on the side and serve “plain” next to couscous. They could try to dip in the baked tomato sauce and taste the feta
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