Lemon Herb Chicken & Artichoke-Celery Salad
with Couscous & Parmesan
Calories
:
590 kcalProtein
:
49g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Spicy
Easy Prep
Sodium Smart
Allergens:
- Wheat
- Milk
Bright and satisfying, this dish pairs tender lemon herb chicken with a crisp artichoke–celery salad tossed in a light, tangy dressing. Toasted pearl couscous and a sprinkle of Parmesan add comforting richness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
/ 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.
Utensils
•Large Pan
•Whisk
•Small pot
•Medium Bowl
•Zester
•Paper Towel
•Grater
Cooking Steps
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.
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.
3
- Pat chicken* dry with paper towels and season all over with remaining oregano, remaining garlic powder, salt, 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.
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.
