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Lemon Herb Chicken & Artichoke-Celery Salad

Lemon Herb Chicken & Artichoke-Celery Salad

with Couscous & Parmesan
Daniel Kim
Daniel KimUpdated on March 03, 2026
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Calories
590 kcal
Protein
49g protein
Total
25 minutes
Difficulty
Easy
Allergens:
  • Wheat
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

¾ cup

Israeli Couscous

(Contains: Wheat)

1 unit

Chicken Stock Concentrate

½ unit

Lemon

1 unit

Marinated Artichoke Hearts

1 unit

Parmesan Cheese Block

(Contains: Milk)

12 ounce

Chicken Cutlets

1 teaspoon

Dried Oregano

1 teaspoon

Garlic Powder

2.5 ounce

Celery

Not included in your delivery

1 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

2 teaspoon (tsp)

Olive Oil

1 teaspoon (tsp)

Cooking Oil

/ per serving
Calories590 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate48 g
Sugar2 g
Dietary Fiber3 g
Protein49 g
Cholesterol150 mg
Sodium500 mg
Potassium800 mg
Calcium150 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Large Pan
Whisk
Small pot
Medium Bowl
Zester
Paper Towel
Grater

Cooking Steps

Prep & Cook Couscous
1
  • Wash and dry produce.
  • Zest and quarter lemon. Thinly slice celery on a diagonal. Thinly slice artichokes.
  • Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous; cook, stirring, 30 seconds.
  • Stir in 1 cup water (2 cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.
  • Keep covered off heat until ready to serve.
Make Salad
2
  • While couscous cooks, in a medium bowl, whisk together lemon zest, half the oregano, half the garlic powder, a large drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper(You’ll use the rest of the oregano and garlic powder in the next step.)
  • Add celery and artichokes. Grate half the Parmesan into bowl; toss to combine. Refrigerate until ready to serve.
Cook Chicken
3
  • Pat chicken* dry with paper towels and season all over with remaining oregano, remaining garlic powdersalt, and pepper.
  • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.
  • Transfer to a cutting board; squeeze juice from one lemon wedge (two wedges for 4 servings) over chicken.
Finish & Serve
4
  • Slice chicken crosswise.
  • Divide couscous, chicken, and salad between plates in separate sections. Grate remaining Parmesan over salad. Serve with any remaining lemon wedges on the side.