Chicken Thyme with Asparagus Couscous
plus Tomato Cream Sauce & Lemon
This dish will quickly become one of your go-to faves, while also walking you through the basics of a game-changing pan sauce (it’s all about the sauce!). Pan-seared chicken seasoned with thyme is served on a springy bed of lemon couscous loaded with garlicky sautéed zucchini and scallions. Top with a buttery tomato-cream pan sauce and a squeeze of fresh lemon for bright, juicy contrast. What time is it? Dinner thyme!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
2 clove
Garlic
1 unit
Tomato
2 unit
Scallions
1 unit
Lemon
2.5 ounce
Israeli Couscous
(Contains Wheat)
10 ounce
Chicken Cutlets
1 teaspoon
Dried Thyme
2 unit
Chicken Stock Concentrate
2 tablespoon
Cream Cheese
(Contains Milk)
6 ounce
Asparagus
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and dice zucchini into 1⁄4-inch pieces. Peel and finely chop garlic. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. (Save zucchini for another use.)
• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with half the garlic, salt, and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. • Turn off heat. Transfer to a plate; cover with foil to keep warm. Wipe out pan.
Swap in asparagus for zucchini. Cook until lightly browned and tender, 3-5 minutes.
• While zucchini cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, 30 seconds. • Stir in 3⁄4 cup water (11⁄2 cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess water if necessary. Keep covered off heat until ready to use in Step 6.
• Pat chicken* dry with paper towels; season all over with thyme, salt, and pepper. • Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat. Transfer chicken to a cutting board; tent with foil to keep warm. Let pan cool for 1-2 minutes.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add tomato and scallion whites; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes. • Stir in stock concentrates and 1⁄4 cup water (1/3 cup for 4). Cook, stirring occasionally, until slightly reduced, 2-3 minutes. • Remove pan from heat. Whisk in cream cheese until melted and combined. Season with salt and pepper.
• Slice chicken crosswise. • To pot with couscous, stir in zucchini, scallion greens, and lemon zest. Stir in a squeeze of lemon juice to taste. Season with salt and pepper to taste. • Divide zucchini couscous between plates. Top with chicken; drizzle with tomato cream sauce. Serve with remaining lemon wedges on the side.
*Chicken is fully cooked when internal temperature reaches 165°.
