Greek Chicken
with sun-dried tomato pesto couscous
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Jimmy Cababa
In Your Box (serves 2)
- 1 Persian Cucumber
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1 oz. Grated Parmesan
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2 Tbsp. Sun-Dried Tomato Pesto
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2 oz. Sour Cream
- 1 Roma Tomato
- 1 tsp. Greek Seasoning Blend
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1 cup Couscous
- 13 oz. Boneless Skinless Chicken Breasts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories758
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Carbohydrates80g
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Fat20g
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Protein57g
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Sodium1605mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep
Chop cucumber small dice Chop roma tomato small dice
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2 Cook Couscous
In a small pot, cook couscous. Remove from heat and fluff with cucumber, tomato, pesto, and ¼ tsp salt.
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3 Cook Chicken
In a medium nonstick pan over medium high heat, add 1 tsp olive oil. Sprinkle chicken with ¼ tsp salt and a pinch of pepper. Sear in a hot pan until done.
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4 Make Sauce
In a bowl, combine sour cream and greek seasoning.
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5 Finish The Dish
Top couscous with parmesan. Serve chicken with sauce.
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