Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Chicken Over Pearl Couscous
with Snow Peas & Goat Cheese Dressing
35 MIN
2 Servings
From the Test Kitchen
In this bright meal, flavorful spiced chicken thighs are served over fluffy pearl couscous, studded with a seasonal duo of crisp peas and juicy marinated tomatoes. A drizzle of our tangy, creamy goat cheese dressing brings it all together.
Get Cooking-
NutritionPER SERVING
-
Calories690 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
- ½ cup Pearl Couscous
- 4 oz Grape Or Cherry Tomatoes
- 1 clove Garlic
- 1 bunch Parsley
- 1 Tbsp Red Wine Vinegar
- 3 Tbsps Spreadable Goat Cheese
- 2 Tbsps Roasted Almonds
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- 4 oz Snow Peas
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the tomatoes:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a large bowl. Add the vinegar and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the peas crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Roughly chop the parsley leaves and stems.
2
Cook the couscous & peas:
Add the couscous to the pot of boiling water and cook 4 minutes. Add the halved peas to the pot and continue to cook, 1 to 2 minutes, or until the couscous is tender and the peas are bright green. Drain thoroughly and rinse under cold water 1 to 2 minutes to stop the cooking process. Transfer to the bowl of marinated tomatoes and stir to combine. Season with salt and pepper to taste.
3
Cook the chicken:
STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). In a medium 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 browned and cooked through. Transfer to a cutting board.
GRILL: Pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board.
4
Make the dressing:
In a bowl, combine the cheese, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper and whisk until smooth.
5
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken over the finished couscous and peas. Top with the dressing and chopped almonds and parsley. Enjoy!
1
Prepare the ingredients & marinate the tomatoes:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a large bowl. Add the vinegar and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the peas crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Roughly chop the parsley leaves and stems.
2
Cook the couscous & peas:
Add the couscous to the pot of boiling water and cook 4 minutes. Add the halved peas to the pot and continue to cook, 1 to 2 minutes, or until the couscous is tender and the peas are bright green. Drain thoroughly and rinse under cold water 1 to 2 minutes to stop the cooking process. Transfer to the bowl of marinated tomatoes and stir to combine. Season with salt and pepper to taste.
3
Cook the chicken:
STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). In a medium 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 browned and cooked through. Transfer to a cutting board.
GRILL: Pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board.
4
Make the dressing:
In a bowl, combine the cheese, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper and whisk until smooth.
5
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken over the finished couscous and peas. Top with the dressing and chopped almonds and parsley. Enjoy!
Tips from Home Chefs