Chicken with Tomato-Artichoke Couscous
plus Brussels Sprouts
Now with more chicken and couscous! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
Tuscan-spiced chicken cutlets cook quickly alongside garlicky, buttery couscous with tomato and artichoke hearts. Simple sautéed zucchini rounds out the meal, making this vibrant, flavorful dinner ready in no time for a fresh and satisfying option any night of the week.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
1 tablespoon
Tuscan Heat Spice
1 unit
Marinated Artichoke Hearts
8 ounce
Brussels Sprouts
2 clove
Garlic
1 unit
Chicken Stock Concentrate
¾ cup
Israeli Couscous
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 unit
Zucchini
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince or grate garlic. Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Dice tomato into 1⁄2-inch pieces. Roughly chop artichoke hearts.
• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add garlic and couscous; cook, stirring, until fragrant, 30 seconds. • Stir in 1 cup water(2 cups for 4 servings) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. (It’s OK if there’s still some liquid in your pot! You’ll use it to finish the couscous in Step 5.)
• Meanwhile, heat a drizzle of oil in a large pan oven medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. • Turn off heat; transfer zucchini to a plate. Wipe out pan.
• Pat chicken dry with paper towels and season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover with lid. • Turn off heat; transfer to a cutting board to rest for at least 3 minutes.
• Once couscous is tender, remove from heat. Stir in tomato, artichokes, and 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper.
• Thinly slice chicken crosswise. • Divide couscous, zucchini, and chicken between plates in separate sections. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
