Paprika Chicken & Green Olive Couscous
with Roasted Carrots & Crema
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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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