Carb Smart Zesty Garlic Chicken Thighs
with Couscous and Tahini-Ranch Sauce- Wheat
- Soy
- Sesame
- Mustard
- Egg
- Sulphites
- Milk
- Egg
- Mustard
- Tree nuts
- Gluten
- Soy
- Sesame
- Fish
- Wheat
- Sulphites
- Crustaceans
- Milk
- May contain traces of allergens
- Peanuts
- Triticale
Equal parts savoury and zesty, this macro-conscious dinner is sure to wow you. Garlicky and juicy chicken thighs and a tangy DIY tahini-ranch sauce make this bowl irresistibly good.
Ingredients
280 g
Chicken Thighs
½ cup
Couscous
(Contains: Wheat)
1 unit(s)
Tomato
56 g
Baby Spinach
1 tbsp
Tahini Sauce
(Contains: Soy, Sesame May contain traces of: Egg, Mustard, Tree nuts, Gluten, Soy, Sesame, Fish, Wheat, Sulphites, Crustaceans, Milk)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Egg, Mustard, Tree nuts, Gluten, Soy, Sesame, Fish, Wheat, Sulphites, Crustaceans, Milk)
1 unit(s)
Garlic, cloves
1 unit(s)
Lemon
7 g
Chives
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Mustard, Tree nuts, Soy, Sesame, Wheat, Sulphites, Milk, Peanuts, Triticale)
Not included in your delivery
¼ tsp
Pepper*
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** (TIP: If chicken begins to burn, reduce heat to medium-low.)
- Meanwhile, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter, 1/8 tsp (1/4 tsp) salt and remaining Zesty Garlic Blend to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- Meanwhile, cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Add mayo, half the tahini sauce (use all for 4 ppl), half the chives, 1/4 tsp (1/2 tsp) sugar and garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your tahini-ranch sauce.)
- Add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your lemon dressing.)
- Add lemon zest and remaining chives to the pot with couscous.
- Season with salt and pepper to taste, then fluff with a fork to combine.
- Add spinach and tomatoes to the large bowl with lemon dressing, then toss to coat.
- Thinly slice chicken.
- Divide couscous and salad between plates. Top with chicken.
- Drizzle tahini-ranch sauce over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.
