Chicken with Zucchini & Mushroom Jumble
with Bell Pepper, Vermicelli Pilaf & Lemony Hummus
- Sesame
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.
Ingredients
1 unit
Veggie Stock Concentrate
3.5 ounce
Vermicelli Noodles
8 tablespoon
Hummus
(Contains: Sesame)
1 unit
Zucchini
8 ounce
Button Mushrooms
1 unit
Lemon
1 teaspoon
Sumac
10 ounce
Chicken Cutlets
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
½ cup
Basmati Rice
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black 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 1½ 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.
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.
