2-Serving
Moroccan-Style Chicken and Couscous
with roasted za’atar carrots
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Sesame
- Fiber-Rich
- Protein-Packed
- Mediterranean
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- ¾ cup Pearl Couscous
- 2 oz. Creme Fraiche
- 1 oz. Dried Apricots
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Parsley
- 0.14 oz. Lemon Juice
- 1 tsp. Za'atar Seasoning
- 1 tsp. Chile and Cumin Rub
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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Calories680
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Carbohydrates63g
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Net Carbs57g
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Fat28g
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Protein38g
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Sodium2010mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
- 1 Peeler
Before You Cook
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
Customize It Instructions
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If using antibiotic free chicken breasts, follow same instructions.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" fries.
Stem and mince parsley.Pat chicken dry. Season both sides with chile and cumin rub and a pinch of salt. -
2 Roast the Carrots
Place carrots on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 3/4 the za'atar seasoning (reserve remaining for crema). Spread into a single layer.
Roast in hot oven until golden-brown and tender, 15-20 minutes.Carefully remove from oven.While carrots roast, continue recipe. -
3 Cook the Couscous
Bring couscous, 1 cup water, chicken base, and 1/4 tsp. salt to a boil in a small pot.
Once boiling, reduce heat to low, cover, and simmer until water is absorbed and couscous is tender, 7-10 minutes.Remove from burner. Stir in softened butter, parsley, and dried apricots until combined. Cover and set aside to keep warm.While couscous cooks, continue recipe. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
5 Make Crema and Finish Dish
In a mixing bowl, combine creme fraiche, lemon juice, 1 tsp. water, and remaining za'atar seasoning. Set aside.
Plate dish as pictured on front of card, topping chicken with crema. Slice chicken, if desired. Bon appétit!
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