Lemon Herb Chicken & Artichoke-Celery Salad
with Couscous & Parmesan
- Wheat
- Milk
Ingredients
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 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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Wash and dry produce.
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Zest and quarter lemon. Thinly slice celery on a diagonal. Thinly slice artichokes.
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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.
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Keep covered off heat until ready to serve.
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Thinly slice celery on a diagonal. Thinly slice artichoke. Zest and quarter lemon.
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Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous; cook, stirring, for 30 seconds. Stir in ¾ cup water (1½ 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. Drain any excess water if necessary. Keep covered off heat until ready to use
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In a medium bowl, add 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. Whisk together until combined.
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Add celery and artichokes. Grate half the Parmesan into bowl; toss to combine. Refrigerate until ready to serve.
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Pat chicken* dry with paper towels and season all over with remaining oregano, remaining garlic powder, salt, and pepper.
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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.
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Transfer to a cutting board and squeeze juice from one lemon wedge (two wedges for 4 servings) over the chicken.
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and squeeze juice from one lemon wedge (remaining lemon for 4) over the top of the chicken. Once cooled, slice chicken crosswise.
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Slice chicken crosswise.
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Divide couscous, chicken, and salad between plates in separate sections. Grate remaining Parmesan over salad. Serve with any remaining lemon wedges on the side.
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