Chicken & Maple Carrot Power Bowls
with Turmeric-Toasted Couscous & Lemony Hummus
Maple syrup is the not-so-secret ingredient that makes tonight’s harissa-seasoned carrots so craveable. Sweet, tender carrots are served up bowl-style along with a variety of delightful flavors and textures: turmeric-seasoned couscous, garlicky kale crisps, creamy hummus, and a sprinkling of dried cranberries and walnuts. This dish will have you coming back for bite after bite!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
(Contains Tree Nuts)
Not included in your delivery
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 350 degrees. Wash and dry produce (be sure to dry the kale thoroughly so it crisps up in the oven!). • Remove and discard any large stems from kale. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Quarter lemon.
• Toss kale on a baking sheet with a large drizzle of olive oil, garlic powder, salt, and pepper. TIP: For easy cleanup, line baking sheet with aluminum foil first. • Roast on top rack until browned and crisp, 13-15 minutes. (For 4 servings, divide kale between 2 sheets. Roast on top and middle racks, switching rack positions halfway through.)
While kale roasts, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
• Heat a drizzle of oil in a small pot over medium-high heat. Add couscous and ¼ tsp turmeric (½ tsp for 4 servings). Cook, stirring occasionally, until fragrant and toasted, 1-2 minutes. • Add stock concentrate, 1½ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until liquid has absorbed and couscous is tender, 6-8 minutes. Drain any excess liquid if necessary; keep covered until ready to serve.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots, ¼ tsp harissa powder (½ tsp for 4 servings), salt, and pepper. (TIP: If you prefer a milder flavor, use less harissa powder.) Cook, stirring occasionally, until just softened, 5-8 minutes. • Add half the maple syrup (all for 4) and 2 TBSP water (4 TBSP for 4); cook, stirring occasionally, until carrots are lightly browned and tender, 3-5 minutes. Remove pan from heat.
Use pan used for chicken here.
• Meanwhile, in a small bowl, combine hummus, juice from one lemon wedge, 1 TBSP olive oil, and 1 TBSP water. (For 4 servings, use a medium bowl, juice from two lemon wedges, 2 TBSP olive oil, and 2 TBSP water). Season with salt and pepper.
• Fluff couscous with a fork; stir in a drizzle of olive oil. Taste and season with salt and pepper if desired. • Divide couscous between bowls. Top with kale, carrots, hummus, cranberries, and walnuts. Serve with remaining lemon wedges on the side.
Slice chicken crosswise; serve atop bowls.
Chicken is fully cooked when internal temperature reaches 165°.