Paprika Chicken & Green Olive Couscous

Name: Paprika Chicken & Green Olive Couscous with Roasted Carrots & Crema
Total time: 30 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 9 ounce Carrots; 1 tablespoon Savory Paprika Blend; 1.5 tablespoon Sour Cream; 1 ounce Sun-Dried Tomato Paste; 1 unit Green Olives; 10 ounce Chicken Cutlets; 2.5 ounce Israeli Couscous; Salt; Pepper; Cooking Oil; Olive Oil; Butter

with Roasted Carrots & Crema

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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

•Wheat

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: Wheat)

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

PDF

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-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, 3⁄4 cup water (1 1⁄2 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.