Chicken with Zucchini & Mushroom Jumble
with Bell Pepper, Vermicelli Pilaf & Lemony Hummus
Packed with veggies and paired with a Lebanese-style rice pilaf with toasted vermicelli and basmati rice, this hearty vegetarian dish satisfies. Zucchini, bell pepper, and mushrooms are sautéed with garlic powder and sumac, then served with a lemony hummus sauce for a bright, flavorful finish.
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
3.5 ounce
Vermicelli Noodles
1 unit
Zucchini
1 unit
Bell Pepper
1 unit
Lemon
1 teaspoon
Garlic Powder
1 teaspoon
Sumac
½ cup
Hummus
(Contains: Sesame)
8 ounce
Button Mushrooms
1 unit
Veggie Stock Concentrate
½ cup
Basmati Rice
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Cooking Oil
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Break vermicelli noodles into bite-size pieces. • Trim and halve zucchini lengthwise; cut crosswise into 1-inch-thick half-moons. Core, deseed, and cut bell pepper into 1-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Zest and quarter lemon.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add vermicelli and cook, stirring constantly, until noodles are lightly browned, 3-5 minutes. TIP: Once the noodles start to brown, they do so quickly—keep an eye out for burning! • Stir in rice, stock concentrate, and 1 1⁄2 cups water (3 cups for 4 servings); season with salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice and noodles are tender, 20-22 minutes. • Fluff pilaf with a fork. Keep covered off heat until ready to serve.
• While pilaf cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini, bell pepper, mushrooms, garlic powder, and sumac. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender, 5-7 minutes. • Remove from heat; stir in lemon zest and juice from one lemon wedge (two wedges for 4 servings). Keep covered until ready to serve.
• In a small bowl, combine hummus and juice from one lemon wedge (two wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Divide pilaf and veggies between plates in separate sections. Serve with lemony hummus and remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, finding it delicious and filling. Some found it bland; consider adding extra seasoning or herbs for more depth 🍲.
- Ease of prep: Several noted extensive chopping time. For quicker prep, consider using pre-cut veggies or a food processor.
- Suggestions: Try adding chicken for extra protein. Some preferred plain rice over vermicelli; adjust grains to your taste.
- Portions: The meal was satisfying without feeling heavy. Adding chicken made it even more well-rounded for some.
- Texture: The mix of vermicelli and rice provided an interesting texture. Cook noodles carefully to avoid mushiness.
