![[SIDE VEG SWAP ZUCCHINI TO ASPARAGUS] Mediterranean Spiced Chicken with Tomato-Artichoke Couscous & Zucchini](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/68d29eea66b16f007fab22f4-90f19b65-6aea5e7c.jpeg)
[SIDE VEG SWAP ZUCCHINI TO ASPARAGUS] Mediterranean Spiced Chicken with Tomato-Artichoke Couscous & Zucchini
plus Asparagus
- Wheat
- Milk
Tuscan-spiced chicken cutlets cook quickly alongside garlicky, buttery couscous with tomato and artichoke hearts. Simple sautéed zucchini rounds out the meal, making this vibrant, flavorful dinner ready in no time for a fresh and satisfying option any night of the week.
Ingredients
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Zucchini
6 ounce
Asparagus
1 unit
Chicken Stock Concentrate
1 unit
Marinated Artichoke Hearts
2 clove
Garlic
10 ounce
Chicken Cutlets
1 unit
Tomato
½ tablespoon
Tuscan Heat Spice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Wash and dry produce.
Peel and mince or grate garlic. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Roughly chop artichoke hearts.
Heat a drizzle of olive oil in a medium pot over medium-high heat. Add garlic and couscous; cook, stirring, until fragrant, 30 seconds.
Stir in 1 cup water (2 cups for 4 servings) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. (It's OK if there's still some liquid in your pot! You'll use it to finish the couscous in Step 5.)
Meanwhile, heat a drizzle of oil in a large pan oven medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes.
Turn off heat; transfer zucchini to a plate. Wipe out pan.
Pat chicken* dry with paper towels and season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover with lid.
Turn off heat; transfer to a cutting board to rest for at least 3 minutes.
Once couscous is tender, remove from heat. Stir in tomato, artichokes, and 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper.
Thinly slice chicken crosswise.
Divide couscous, zucchini, and chicken between plates in separate sections. Serve.
