Seared Chicken over Couscous with Peppers, Zucchini, & Caper-Butter Sauce
Customer Favorite

Seared Chicken over Couscous

with Peppers, Zucchini, & Caper-Butter Sauce

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

For a unique spin on pasta salad, we’re tossing warm pearls of couscous (a type of toasted semolina pasta) with tender sautéed vegetables in a rich, tangy sauce made from butter, lemon, and capers. It’s the perfect bright accompaniment for our simple seared chicken.

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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Quarter and deseed the lemon

Cook the vegetables:
2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a plate; season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan. 

Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

Cook the couscous:
4 Cook the couscous:

While the chicken cooks, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Return to the pot and cover to keep warm.

Make the sauce:
5 Make the sauce:

To the pan of reserved fond, add the butter, capers, and the juice of 2 lemon wedges (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and the butter is melted. Turn off the heat. 

Finish & serve your dish:
6 Finish & serve your dish:

To the pot of cooked couscous, add the cooked vegetables and sauce. Stir to combine and season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the finished couscous topped with the sliced chicken and a drizzle of olive oil. Serve with the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Quarter and deseed the lemon

2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a plate; season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan. 

Cook the vegetables:
Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

4 Cook the couscous:

While the chicken cooks, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Return to the pot and cover to keep warm.

Cook the couscous:
Make the sauce:
5 Make the sauce:

To the pan of reserved fond, add the butter, capers, and the juice of 2 lemon wedges (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and the butter is melted. Turn off the heat. 

6 Finish & serve your dish:

To the pot of cooked couscous, add the cooked vegetables and sauce. Stir to combine and season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the finished couscous topped with the sliced chicken and a drizzle of olive oil. Serve with the remaining lemon wedges on the side. Enjoy!

Finish & serve your dish:
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