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Paprika Chicken & Green Olive Couscous
Paprika Chicken & Green Olive Couscous

Paprika Chicken & Green Olive Couscous

with Roasted Carrots & Crema

Sara Heilman
Sara HeilmanPublished on June 09, 2025

This hearty Mediterranean-inspired dish delivers bold flavors, perfect for any night of the week. Tender paprika-spiced chicken pairs with couscous tossed with sun-dried tomato paste and briny green olives. Sweet roasted carrots and a final drizzle of crema over the chicken makes this meal memorable.

Tags:
Calorie Smart
Carb Smart
Protein Smart
Fiber Smart
Easy Prep
Allergens:
Milk
Gluten

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

9 ounce

Carrots

1 tablespoon

Savory Paprika Blend

1.5 tablespoon

Sour Cream

(Contains: Milk)

1 ounce

Sun-Dried Tomato Paste

1 unit

Green Olives

10 ounce

Chicken Cutlets

2.5 ounce

Israeli Couscous

(Contains: Gluten)

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories570 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate45 g
Sugar9 g
Dietary Fiber6 g
Protein39 g
Cholesterol125 mg
Sodium790 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

Peeler
Baking Sheet
Small pot
Paper Towel
Medium Pan
Small Bowl

Instructions

Prep & Roast Carrots
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Roughly chop olives. • Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Cook Couscous
2

• Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add olives and cook, stirring, until warmed though, 30 seconds. • Add couscous, ¾ cup water (1 ½ cups for 4 servings), and a 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 use in Step 5.

Cook Chicken
3

• While couscous cooks, pat chicken* dry with paper towels; season all over with Savory Paprika Blend, salt, and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a cutting board.

Make Crema
4

• In a small bowl, combine sour cream and water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish Couscous
5

• Once couscous is done, stir in sun-dried tomato paste and 1 TBSP butter (2 TBSP for 4 servings) until thoroughly combined. Taste and season with salt and pepper.

Finish & Serve
6

• Slice chicken crosswise. • Divide carrots, couscous, and chicken between plates in separate sections. Drizzle crema over chicken. Serve.

Poultry is fully cooked when internal temperature reaches 165°.

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