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Seared Chicken over Pearl Couscous

with Peppers, Zucchini, & Caper-Butter Sauce

Customer Favorite
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

For a unique spin on pasta salad, we’re tossing warm pearl couscous with tender sautéed vegetables in a rich, tangy sauce made from butter, lemon, and capers.

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fresh
ingredients
Seared Chicken over Pearl Couscous with Peppers, Zucchini, & Caper-Butter Sauce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 Lemon
  • 1 Zucchini
  • 1 Tbsp Capers
  • 2 Tbsps Butter
  • ¾ cup Pearl Couscous

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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 pasta:

Add the pasta to the pot of boiling water and cook 14 to 16 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and return to the pot. Cover to keep warm.

Cook the pasta:
Cook the vegetables:
3 Cook the vegetables:

While the pasta cooks, 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.

4 Cook the chicken:

While the pasta continues to cook, 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 chicken:
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 Make the pasta salad & serve your dish:

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

Make the pasta salad & serve your dish: