Meal Kit
Pesto Chicken Couscous
with tomatoes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Sarah Thomsen
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 2 Roma Tomatoes
- 1 Yellow Bell Pepper
- 1 Lemon
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½ cup Pearl Couscous
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2 oz. Basil Pesto
- 2 Green Onion
- 2 tsp. Mirepoix Broth Concentrate
- ¼ oz. Parsley
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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Calories460
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Carbohydrates47g
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Net Carbs43g
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Fat15g
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Protein36g
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Sodium730mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
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
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1 Prepare the Ingredients
Core tomatoes and cut into 1/4" dice.
Stem, seed, remove ribs, and cut yellow bell pepper into 1/4" dice.Stem and mince parsley. Trim and thinly slice green onions, keeping white and green portions separate.Halve lemon lengthwise and juice. -
2 Start the Couscous
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add tomatoes, yellow bell peppers, and white portions of green onions to hot pot. Stir occasionally until vegetables are tender, 3-4 minutes. -
3 Finish the Couscous
Stir in couscous, 11/4 cups water, and mirepoix base. Increase heat to high and bring to a boil. Once boiling, cook until liquid is nearly evaporated, 6-7 minutes.
Remove from burner and stir in 1 Tbsp. lemon juice (reserve 2 tsp. for sauce). Cover and set aside.While couscous cooks, continue recipe. -
4 Cook the Chicken
Pat chicken dry.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.Add chicken to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. -
5 Make Sauce and Finish Dish
Combine pesto, green portions of green onions, parsley, and reserved lemon juice in a mixing bowl. Taste, and add more lemon juice, if desired.
Add chicken to sauce and gently toss to combine.Plate dish as pictured on front of card, topping couscous with chicken. Bon appétit!
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