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Mediterranean Chicken Bowls

Mediterranean Chicken Bowls

with Couscous and Yogurt Sauce

20-Min Meal
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Rated 2.9 / 4out of 1446 ratings
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The Mediterranean Sea may conjure up images of calm blue shores and lazy, sunny days spent at the beach. This recipe, however, although undeniably Mediterranean in flavor, is anything but laid back. In fact, it will be in and out of your kitchen in barely any time at all—you can make it in as little as 20 minutes. All it takes is a few zaps in the microwave to warm up the stock for the couscous, followed by a little chopping for the salad and a quick sautée for the chicken.

Tags:Spicy
Allergens:WheatMilk

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

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Chicken Stock Concentrate

1 tablespoon

Mediterranean Spice Blend

½ cup

Couscous

(ContainsWheat)

1 unit

Persian Cucumber

1 unit

Roma Tomato

2 unit

Scallions

2 unit

Lemon

2 clove

Garlic

4 ounce

Yogurt

(ContainsMilk)

10 ounce

Chicken Breast Strips

1 teaspoon

Turmeric

1 teaspoon

Paprika

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

2 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate52 g
Sugar6 g
Dietary Fiber5 g
Protein39 g
Cholesterol135 mg
Sodium340 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
Medium Bowl
Zester
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Cook Couscous
Cook Couscous
1

In a medium bowl, mix ¾ cup hot water, stock concentrate, 1 TBSP butter, and half the Mediterranean spice. Microwave on high for 1 minute. Place couscous in another medium bowl. Pour in stock mixture. Stir to combine, then cover bowl with plastic wrap or a pot lid. Set aside.

Prep Ingredients
Prep Ingredients
2

Wash and dry all produce. Dice cucumber. Core, seed, and dice tomato. Trim, then thinly slice scallions, separating greens and whites. Zest 1 tsp zest from lemon, then cut into quarters. Cut one quarter into smaller wedges. Mince or grate garlic.

Make Salad
Make Salad
3

In another medium bowl, toss together cucumber, tomato, scallion whites, half the lemon zest, juice from two lemon quarters, and a large drizzle of olive oil. Season with salt and pepper.

Make Yogurt Sauce
Make Yogurt Sauce
4

In a small bowl, stir together yogurt, juice from remaining lemon quarter, and garlic to taste. (TIP: Start with a pinch and add more from there.) Mixture should have a drizzling consistency—add up to 1 TBSP water if needed to thin. Season with salt and pepper to taste.

Cook Chicken
Cook Chicken
5

Pat chicken dry with a paper towel. Season all over with turmeric, ½ tsp paprika (save the rest for the next step), salt, pepper, and remaining Mediterranean spice. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned and no longer pink throughout, 4-7 minutes.

Finish and Serve
Finish and Serve
6

Fluff couscous with a fork and season with salt and pepper. Divide couscous, chicken, and salad between plates. Spoon as much yogurt sauce over salad as you like. Garnish with scallion greens, a pinch of paprika, and remaining lemon zest. Serve with lemon wedges.