One-Pan Lemon-Cumin Chicken & Olives
with Mixed Grains & Sour Cream
- Milk
For this Moroccan-style meal, you'll make a savory, complex sauce from olives, garlic, and scallions plus lemon and cumin—a perfect pairing for herbes de Provence seared chicken cutlets. Serve the saucy chicken over our grain blend, drizzle with sour cream, and sprinkle with scallion greens for bright crunch. Best of all, the meal comes together in a quick 30 minutes!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1 teaspoon
Cumin
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 clove
Garlic
½ tablespoon
Herbes de Provence
2 unit
Scallions
1 unit
Microwavable Grain Blend
1 unit
Green Olives
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Roughly chop olives.
In a small bowl, combine stock concentrate, cumin, half the lemon zest, ½ cup water, ½ tsp sugar, and juice from half the lemon (¾ cup water and 1 tsp sugar for 4 servings). Set aside until ready to use in Step 3.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken, half the herbes de Provence (all for 4 servings), salt, and pepper; cook, stirring occasionally, until chicken is browned, 3-5 minutes (it will finish cooking in Step 4). Transfer to a plate.
Reduce heat under pan used for chicken to medium low. Add a drizzle of olive oil, scallion whites, garlic, and olives to pan. Cook, stirring occasionally, until scallions are slightly softened, 1-2 minutes.
Add lemon-cumin mixture to pan; cook, stirring occasionally, until sauce has thickened slightly, 2-3 minutes.
Once sauce has thickened slightly, add 1 TBSP butter (2 TBSP for 4 servings). Transfer chicken to pan and cook, stirring, until butter has melted and chicken is fully cooked, 1-2 minutes more.
Partially open grain blend package. Microwave until warmed through, 60-90 seconds. Transfer to a medium bowl; add a drizzle of olive oil. Stir to combine.
In a second small bowl, combine sour cream with water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Divide grain blend between shallow bowls. Top with chicken and sauce. Drizzle with sour cream. Garnish with scallion greens and remaining lemon zest. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the savory lemon-olive-cumin combo, though some found it bland or odd. Consider boosting seasoning to taste.
- Ease of prep: Quick and easy to make, though a few found the sauce tricky to thicken or had issues with uneven chicken cooking.
- Suggestions: Add more olives for stronger flavor. Season the grain blend with salt, pepper, and stock for better taste 🍚.
- Portions: Some wanted more veggies included; consider adding zucchini or another vegetable to round out the meal.
- Chicken: A few noted issues with chicken quality or uneven pieces; trimming carefully before cooking may help.
