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Chicken over Couscous Salad
with Spicy Sour Cream
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Time25 min
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Servings2
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NutritionEst. 450 calories
To elevate bites of oregano-seasoned chicken, we’re serving them over a flavorful bed of fluffy couscous mixed with smoky poblano pepper, sweet roasted peppers, and briny olives, then topping it all with a hot sauce-spiked sour cream.
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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½ cup Yellow Couscous
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2 cloves Garlic
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1 Poblano Pepper
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1 Tbsp Hot Sauce
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1 oz Pitted Niçoise Olives
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¼ cup Sour Cream
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1 oz Sliced Roasted Red Peppers
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1 Tbsp Sherry Vinegar
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1 tsp Whole Dried Oregano
step-by-step
instructions
1
Prepare the ingredients & make the spicy sour cream:
Wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using the flat side of your knife, smash the remaining clove once. Roughly chop the olives and roasted peppers. Combine in a bowl. Cut out and discard the stem, ribs, and seeds of the poblano pepper; medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream, hot sauce, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.
3
Cook the couscous:
Meanwhile, in a medium pot, combine the couscous, smashed garlic clove, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Carefully remove and discard the garlic clove. Fluff with a fork. Cover to keep warm.
4
Cook the poblano pepper:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.
5
Finish the couscous & serve your dish:
To the pot of cooked couscous, add the cooked poblano pepper, chopped olives and roasted peppers, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken. Drizzle with the spicy sour cream. Enjoy!
1
Prepare the ingredients & make the spicy sour cream:
Wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using the flat side of your knife, smash the remaining clove once. Roughly chop the olives and roasted peppers. Combine in a bowl. Cut out and discard the stem, ribs, and seeds of the poblano pepper; medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream, hot sauce, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.
3
Cook the couscous:
Meanwhile, in a medium pot, combine the couscous, smashed garlic clove, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Carefully remove and discard the garlic clove. Fluff with a fork. Cover to keep warm.
4
Cook the poblano pepper:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.
5
Finish the couscous & serve your dish:
To the pot of cooked couscous, add the cooked poblano pepper, chopped olives and roasted peppers, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken. Drizzle with the spicy sour cream. Enjoy!
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