Mediterranean Chicken & Couscous Bar One recipe–endless ways to enjoy!

Name: Mediterranean Chicken & Couscous Bar One recipe–endless ways to enjoy!
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Zucchini; 1 Tomato; 1 Lemon; 1/4 oz Dill; 5 oz Israeli Couscous; 2 unit Chicken Stock Concentrate; 10 oz Chicken Breast; 1 tsp Garlic Powder; 1 tsp Oregano; 2 tbsp Mayonnaise; 1 1/2 tbsp Sour Cream; 1/2 oz Almonds; Salt; Black Pepper; 1 tsp Olive Oil; 2 tsp Cooking Oil

By Recipe0 System

Our chef-curated “perfect plates” are the answer to your dinner woes! Set out a spread of Mediterranean-seasoned chicken, salt-and-pepper roasted zucchini, bouncy pearl couscous, and juicy tomato salad with tantalizing toppers: garlicky cream sauce, fresh dill, crunchy almonds, and lemon wedges. Serve it family style so everyone can build their own bowl! Order extra jasmine rice for a rice bowl and/or pitas for stuffing and dipping!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Zucchini
1 Tomato
1 Lemon
1/4 oz Dill
5 oz Israeli Couscous
2 unit Chicken Stock Concentrate
10 oz Chicken Breast
1 tsp Garlic Powder
1 tsp Oregano
2 tbsp Mayonnaise
1 1/2 tbsp Sour Cream
1/2 oz Almonds
Salt
Black Pepper
1 tsp Olive Oil
2 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim and slice zucchini crosswise into 1⁄2-inch-thick rounds. Dice tomato into 1⁄4 inch pieces. Quarter lemon. Roughly chop dill.
2

Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, until tender and lightly browned, 14-16 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
3

While zucchini roasts, in a small pot combine couscous, stock concentrates, and 11⁄2 cup water (3 cups water and a medium pot for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 8-10 minutes. Keep covered off heat until ready to serve.
4

While couscous cooks, open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, half the oregano (all for 4 servings), half the garlic powder, a pinch of salt, and pepper. (You’ll use the rest of the garlic powder in the next step.) Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
5

Meanwhile, in a small bowl, combine tomato, juice from half the lemon, a drizzle of olive oil, a pinch of salt, and pepper.

In a separate small bowl, whisk together mayonnaise, sour cream, and remaining garlic powder. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
6

Serve zucchini, couscous, chicken, tomato salad, garlic sauce, dill, almonds, and remaining lemon wedges family style and let everyone to build their own bowls. TIP: Dash with your favorite hot sauce if you like things spicy!

Chicken is fully cooked when internal temperature reaches 165°.

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