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Chicken over Couscous Salad
with Spicy Sour Cream
25 min
Carb Conscious
i
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Recipe only available for Friday delivery.
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2 Servings
- Est. 440 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- ½ cup Yellow Couscous
- 2 cloves Garlic
- 1 Poblano Pepper
- 1 oz Pitted Niçoise Olives
- 1 Tbsp Hot Sauce
- ¼ cup Sour Cream
-
1 oz Sliced Roasted Red Peppers
- 1 Tbsp Sherry Vinegar
- 1 tsp Whole Dried Oregano
time-saving
tips & techniques
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!
Tips from Home Chefs
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