Chimichurri Chicken Couscous Crunch Jars

Ingredients

Chicken and peppers

• 600 g boneless skinless chicken breasts, cut into 4 even cutlets
• 2 red bell peppers (300 g), seeded and cut into strips
• 1 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp fine salt, divided

Jar base

• 1 cup (170 g) dry whole-wheat couscous
• 1 cup (240 mL) boiling water, or the amount required by the couscous package
• 1 medium cucumber (250 g), diced
• ½ cup (80 g) crumbled feta

Chimichurri-style dressing

• ½ cup (30 g) finely chopped parsley
• 2 tbsp olive oil
• 2 tbsp red-wine vinegar
• 1 tbsp lemon juice
• 1 small garlic clove, finely grated
• ¼ tsp chili flakes
• ¼ tsp fine salt

Equipment

Four 750 mL jars, sheet pan, saucepan, skillet, instant-read thermometer

Allergens and ingredient notes: Wheat, milk. Check vinegar and cheese labels for additional allergens.

Step by step

1. Heat oven to 425°F (220°C). Toss pepper strips with ½ tbsp of the chicken-and-pepper oil and half its salt. Roast on a sheet pan for 20–25 minutes, turning once, until tender with browned edges.
2. Season chicken with paprika and the remaining chicken salt. Heat the remaining ½ tbsp chicken oil in a skillet over medium-high. Cook cutlets 5–7 minutes per side, until the thickest part reaches 165°F (74°C). Rest on a clean plate 5 minutes, then slice.
3. Pour boiling water over couscous in a heatproof bowl using its package ratio if different from the listed amount. Cover for the package time, usually 5–10 minutes, then fluff. Refrigerate chicken, peppers, and couscous promptly in shallow containers within 2 hours; chill thoroughly before building the jars.
4. Mix parsley, dressing oil, vinegar, lemon juice, garlic, chili flakes, and dressing salt. Divide among 4 clean 750 mL jars.
5. Layer one quarter of the cooled peppers, cucumber, couscous, chicken, and feta in each jar, keeping chicken toward the top. Close and refrigerate. At lunch, tip the entire jar into a bowl and toss so the dressing reaches every layer.

The Devotti twist: The bright herb dressing waits at the bottom while the ingredients stay layered, turning a meal-prep jar into a freshly tossed bowl.

How to pack

Keep the jars upright and cold. Pack a clean bowl and fork so you can tip and toss rather than trying to mix a tightly filled jar. Eat chilled; do not microwave a closed glass jar.

Swaps and preferences

Swap feta for the same amount of a suitable dairy-free alternative if needed. Use quinoa cooked according to its package instead of couscous for a wheat-free version; cooking time and yield change.

For cold lunches, pack fully chilled perishable food in an insulated bag with at least two cold sources. Keep at 40°F (4°C) or below and refrigerate on arrival when possible. Discard perishables left out more than 2 hours, or 1 hour above 90°F (32°C).

Make ahead and storage

Refrigerate within 2 hours and use within 3 days. Keep chilled during transport and refrigerate at work on arrival.