Mediterranean Chicken Cutlets
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Mediterranean Chicken Cutlets

Mediterranean Chicken Cutlets

with Carrot Couscous and Harissa Crema

CALORIE SMART

Looking for a different type of chicken dinner? That’s easy as 1-2-3. 1) Season chicken cutlets with our signature Mediterranean Spice Blend and cook until golden. Two: Spike sour cream with lemon zest and harissa (a paste made from chili peppers, paprika, and olive oil). Three: Stir sweet, tender carrots and scallions into lemony couscous. Garnish, serve, and presto! Chicken with a new twist.

Tags:
Spicy
Allergens:
Wheat
Milk

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

Total Time20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Lemon

10 ounce

Chicken Cutlets

1 tablespoon

Mediterranean Spice Blend

1 unit

Chicken Stock Concentrate

½ cup

Couscous

(Contains Wheat)

2 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Harissa Powder

4 ounce

Shredded Carrots

Not included in your delivery

2 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Kosher Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate50 g
Sugar6 g
Dietary Fiber5 g
Protein33 g
Cholesterol120 mg
Sodium320 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

Zester
Large Pan
Paper Towel
Large Bowl
Plastic Wrap
Small Bowl

Instructions

Prep
1

Wash and dry all produce. Trim, then thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Cook Chicken
2

Pat chicken dry with a paper towel; season all over with salt, pepper, and half the Mediterranean Spice (use the rest as you like). Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a plate.

Cook Couscous
3

While chicken cooks, combine couscous, stock concentrate, ¾ cup water, ½ TBSP butter, and a pinch of salt in a large microwave-safe bowl. Cover bowl with plastic wrap, then microwave on high until liquid is boiling, about 1 minute. Set aside, covered, until ready to serve.

Make Harissa Crema
4

In a small bowl, combine sour cream, lemon zest, 1 TBSP water, ¼ tsp harissa, and a pinch of salt. Taste and add more harissa if you like.

Cook Carrots
5

Heat another drizzle of olive oil over medium-high heat in pan used to cook chicken. Add scallion whites and carrots. Cook, stirring, until softened, 1-2 minutes. Turn off heat. Squeeze in juice from 1 lemon wedge. Season with salt.

Finish and Serve
6

Fluff couscous with a fork. Stir in carrot mixture. Divide finished couscous between bowls. Top with chicken. Drizzle with crema. Garnish with scallion greens. Serve with remaining lemon wedges on the side for squeezing over.