Moroccan-Spiced Chicken Breast Bowls
with Roasted Vegetable Couscous
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Chicken breast • Zucchini • Sweet bell pepper • Red onion • Moroccan couscous (wheat) (durum wheat semolina) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Lemon • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Couscous
(Contains: Gluten, May contain traces of allergens, Wheat)
8 g
Moroccan Spice Blend
(Contains: Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites, May contain traces of allergens)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Red Onion
2 unit(s)
Garlic, cloves
7 g
Parsley
1 unit(s)
Lemon
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
86 mL
Sour Cream
(Contains: Milk, Sulphites, May contain traces of allergens, Milk)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 475°F. Wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Cut zucchini in half lengthwise, then into 1/4-inch half-moons.
- Peel, then cut half the onion into 1/8-inch slices (use whole onion for 4 servings).
- Peel, then mince or grate garlic.
- To a parchment-lined baking sheet, add peppers, zucchini, onions, garlic and 1 tbsp (2 tbsp) oil. Season with pepper and half the garlic salt, then toss to combine. Set aside.
- Pat turkey dry with paper towels.
- Season with Moroccan Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Sear for 1-2 min per side, until golden. Transfer turkey to the baking sheet with veggies.
- Roast in the bottom of the oven for 9-12 min, until veggies are tender-crisp and turkey is cooked through.**
- Transfer turkey to a clean cutting board to rest, 2-3 min.
- Meanwhile, to a medium pot, add remaining garlic salt, 2/3 cup (1 1/3 cups) water and 1/2 tbsp (1 tbsp) butter.
- Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, finely chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a medium bowl, add sour cream, parsley, lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir combine.
- Thinly slice turkey.
- Stir roasted veggies into couscous.
- Divide couscous between plates, then top with turkey.
- Drizzle lemon-parsley cream over top.
- Squeeze a lemon wedge over top.
If you've opted to get chicken breasts, sear in the same way recipe instructs you to sear turkey breast portions, then increase roast time to 9-12 min.**
