with Roasted Veggie Couscous
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Chicken breast • Zucchini • Sweet bell pepper • Pearl couscous (wheat) (durum wheat semolina) • Red onion • Lemon • Roasted red pepper pesto (milk) (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Chives • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
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Tags
Chicken Breasts
2 unit(s)
Pearl Couscous
0.375 cup
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Lemon
1 unit(s)
Chives
7 g
Roasted Pepper Pesto
0.25 cup
Cream
56 mL
Chicken Stock Powder
7.5 g
Dill-Garlic Spice Blend
4 g
Oil*
2 tsp
Salt*
0.25 tsp
Pepper*
0.25 tsp
- Before starting, preheat the oven to 450˚F. Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add half the couscous (use all for 4 servings). Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Strain couscous, then return to the pot, off heat.
- To the couscous, add half the stock powder. Season with pepper. Stir to combine.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1-inch pieces.
- Peel, then cut onion into 1-inch pieces.
- Thinly slice chives.
- Zest, then cut lemon into wedges.
- To a parchment-lined baking sheet, add zucchini, peppers and onions.
- Add lemon zest, Dill-Garlic Spice Blend and 1 tsp (2 tsp) oil. Season with salt and pepper.
- Roast in the top of the oven for 20-22 min, stirring halfway through, until tender and golden.
- Transfer veggies and half the chives to the pot of couscous. Stir to combine.
- Meanwhile, pat chicken dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tsp (2 tsp) oil, then chicken. Pan-fry for 2-3 min, until golden.
- Remove from heat, then transfer chicken to an unlined baking sheet. (NOTE: Chicken will finish cooking in step 4.)
- Roast chicken in the middle of the oven for 10-12 min, until cooked through.**
- When chicken is done, transfer to a cutting board to rest for 3-5 min.
- Meanwhile, reheat the same pan (from step 3) over medium.
- When the pan is hot, add cream, pesto, remaining stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Bring sauce to a simmer. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Thinly slice chicken.
- To the sauce, add any chicken resting juices.
- Divide roasted veggie couscous and chicken between plates.
- Spoon creamy pesto sauce over chicken, then sprinkle remaining chives over top.
- Squeeze a lemon wedge over top.
If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook pork chops, increasing roasting time to 10-12 min.
600
kcal
Calories
26
g
Fat
9
g
Saturated Fat
46
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
47
g
Protein
165
mg
Cholesterol
1290
mg
Sodium
0.3
g
Trans Fat
1300
mg
Potassium
100
mg
Calcium
3
mg
Iron
