Pistou Chicken Couscous Bowls
zucchini, roasted red peppers, kale, dates
- Wheat
- Milk
Our riff on pistou (the Provençal take on pesto) includes nutty sunflower seeds and a touch of tangy red wine vinegar—and it’s just the thing to make these couscous bowls sing. First, seasoned chicken cutlets are seared until browned, then roasted with tender red peppers and zucchini to a juicy finish. That’s all served atop pearl couscous and kale, enriched with dates and a spoonful of herby pistou. The chicken is drizzled with even more pistou for a colorful (and delicious) finishing touch. Chicken is fully cooked when internal temperature reaches 165°
Ingredients
10 ounce
Chicken Cutlets
½ cup
Toasted Pearl Couscous
(Contains: Wheat)
2.25 ounce
Roasted Red Peppers
¼ ounce
Garlic
2.75 ounce
Lacinato Kale
¾ ounce
Dates
1 unit
Zucchini
2.75 ounce
Basil Pistou
1.5 teaspoon
Oregano-Garlic Seasoning
Not included in your delivery
Cooking Oil
Olive Oil
Salt
Pepper
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Please refer to the recipe card for Step 1.
