Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Tuscan Chicken & Summer Vegetables

with Pearl Couscous

Quick & Easy
Quick & Easy
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For herbaceous, Italian-inspired flavor, our chicken is generously coated with dried fennel seeds, rosemary, and sage before cooking, then served over a fluffy bed of couscous dotted with tangy-sweet currants. It’s all complete with vegetables sautéed alongside a touch of garlic and red pepper flakes.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the chicken:
1 Cook the chicken:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), 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. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

Cook the couscous & green beans:
2 Cook the couscous & green beans:

While the chicken cooks, add the couscous to the pot of boiling water and cook 2 minutes. Add the green beans and continue to cook 4 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the currants and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Cover to keep warm. 

Prepare the ingredients:
3 Prepare the ingredients:

While the couscous and green beans cook, cut the zucchini crosswise into 1/4-inch rounds. If necessary, peel the garlic (you will have extra); using the flat side of your knife, smash each clove once to flatten. Depending on their size, quarter or halve the tomatoes; place in a bowl and season with salt and pepper. 

Cook the vegetables:
4 Cook the vegetables:

Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini and smashed garlic in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Carefully remove and discard the garlic

Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the cooked couscous and green beans topped with the cooked vegetables and sliced chicken. Garnish with the cheese and a drizzle of olive oil. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
Cook the chicken:
1 Cook the chicken:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), 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. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

2 Cook the couscous & green beans:

While the chicken cooks, add the couscous to the pot of boiling water and cook 2 minutes. Add the green beans and continue to cook 4 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the currants and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Cover to keep warm. 

Cook the couscous & green beans:
Prepare the ingredients:
3 Prepare the ingredients:

While the couscous and green beans cook, cut the zucchini crosswise into 1/4-inch rounds. If necessary, peel the garlic (you will have extra); using the flat side of your knife, smash each clove once to flatten. Depending on their size, quarter or halve the tomatoes; place in a bowl and season with salt and pepper. 

4 Cook the vegetables:

Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini and smashed garlic in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Carefully remove and discard the garlic

Cook the vegetables:
Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the cooked couscous and green beans topped with the cooked vegetables and sliced chicken. Garnish with the cheese and a drizzle of olive oil. Enjoy!