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Lemon Dill Chicken & Couscous Bowls

Lemon Dill Chicken & Couscous Bowls

with Tomato Salad, Garlicky Yogurt Sauce & Almonds

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Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! And the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. This bright rendition is fully loaded. Hearty Israeli couscous with crunchy almonds and dill is topped with garlicky chicken, a fresh tomato salad, and a lemony, creamy sauce. One bite will have you totally bowled over.

Tags:Calorie SmartMediterranean
Allergens:WheatMilkTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lemon

1 unit

Tomato

2 unit

Scallions

¼ ounce

Dill

¾ cup

Israeli Couscous

(ContainsWheat)

1 unit

Chicken Stock Concentrate

1 teaspoon

Turmeric

1 teaspoon

Dried Oregano

2 tablespoon

Yogurt

(ContainsMilk)

1.5 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Garlic Powder

10 ounce

Chicken Breast Strips

½ ounce

Sliced Almonds

(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories620 kcal
Fat22 g
Saturated Fat5 g
Carbohydrate70 g
Sugar7 g
Dietary Fiber6 g
Protein39 g
Cholesterol110 mg
Sodium330 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
Utensilsarrow down iconarrow down icon
Zester
Small pot
Small Bowl
Medium Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Zest and quarter lemon. Finely dice tomato. Trim and thinly slice scallions. Roughly chop half the dill (all for 4 servings).

2

• In a small pot, combine couscous, stock concentrate, half the turmeric (all for 4 servings), half the oregano (you’ll use the rest later), 1 cup water (2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.

3

• In a small bowl, stir together yogurt, sour cream, half the garlic powder (you’ll use the rest later), and a squeeze of lemon juice until combined. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.

4

• In a medium bowl, combine tomato, scallions, a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt and pepper.

5

• Pat chicken* dry with paper towels and season all over with remaining garlic powder, remaining oregano, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

6

• Fluff couscous with a fork. Stir almonds, dill, a drizzle of olive oil, and lemon zest to taste into pot with couscous. Taste and season with salt and pepper. • Divide couscous between bowls; top with chicken and tomato salad in separate sections and drizzle with sauce. Serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.