Garlicky Chicken with Tomatoes & Olives
plus Couscous & Scallions
For this Mediterranean-style meal, you'll make a bold sauce from crushed tomatoes, olives, and scallions—the perfect pairing for garlicky seared chicken cutlets. Serve the saucy chicken over a bed of buttered springy couscous and sprinkle with scallion greens for bright crunch. Best of all, the whole meal comes together in a speedy 30 minutes.
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
1 unit
Green Olives
1 unit
Crushed Tomatoes
1 teaspoon
Garlic Powder
2.5 ounce
Israeli Couscous
(Contains: Wheat)
2 unit
Scallions
1 unit
Chicken Stock Concentrate
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Butter
(Contains: Milk)
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Roughly chop olives.
• In a small pot, combine couscous, stock concentrate, and ¾ cup water (1 ½ cups for 4 servings); bring to a boil, then cover. Reduce heat to low and cook until tender, 6-8 minutes. Drain any excess water if necessary. • Keep covered off heat until ready to use in Step 4.
• Pat chicken* dry with paper towels and season all over with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, about 2 minutes per side (it'll finish cooking in next step). Transfer to a plate. • Add another drizzle of oil to same pan over medium-high heat. Add scallion whites and cook, stirring constantly, until fragrant, 30-60 seconds. Add crushed tomatoes, olives, ¼ cup water, and ½ tsp sugar (½ cup water and 1 tsp sugar for 4 servings); bring to a boil, then reduce heat to low. Simmer, covered, stirring occasionally, until flavors meld, 8-10 minutes. TIP: For a thinner sauce, add splashes of water until it reaches desired consistency. • Transfer seared chicken (along with any resting juices from the plate) to pan with tomato sauce. Continue to simmer, covered, until chicken is cooked through, 3-5 minutes. Stir in 1 TBSP butter (2 TBSP for 4); taste and season with salt and pepper if desired.
• Fluff couscous with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Taste and season with salt and pepper. • Divide couscous and chicken and sauce between shallow bowls in separate sections. Top with scallion greens and serve.
Poultry is fully cooked when internal temperature reaches 165°.
