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Moroccan-Style Chicken Bowls

Moroccan-Style Chicken Bowls

with Fig Sauce and Couscous Salad
4.5(2.1K)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
590 kcal
Protein
: 
46g protein
Preparation Time
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Soy
  • Milk
  • Sesame
  • Sulphites
  • Wheat
  • Egg
  • Fish
  • Milk
  • Mustard
  • May contain traces of allergens
  • Soy
  • Crustaceans
  • Tree nuts
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

310 g

Chicken Breast Tenders

½ cup

Couscous

(Contains: Wheat)

1 tbsp

Chicken Stock Powder

(Contains: Soy May contain traces of: Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

56 g

Carrot, julienned

28 g

Baby Spinach

28 g

Dried Cranberries

2 tbsp

Fig Spread

(May contain traces of: Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Soy, Crustaceans)

1 tbsp

Moroccan Spice Blend

(May contain traces of: Sesame, Sulphites, Wheat, Milk, Mustard, Soy, Tree nuts, Peanuts)

Not included in your delivery

0.06 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains: Milk)

1 tbsp

Oil*

0.19 tsp

Salt*

Calories590 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate63 g
Sugar17 g
Dietary Fiber4 g
Protein46 g
Cholesterol140 mg
Sodium1100 mg
Trans Fat0.3 g
Potassium900 mg
Calcium50 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan

Cooking Steps

PDF
Make couscous
1
  • Add half the stock powder, 1/8 tsp (1/4 tsp) salt, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, roughly chop spinach.
  • Once stock mixture is boiling, remove from heat, then add couscous. Stir to combine.
  • Add carrots and dried cranberries on top of couscous, then cover and let stand for 5 min.
  • When couscous is tender, fluff with a fork, then stir to combine.
Prep and cook chicken
2
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken tenders.
  • Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
Glaze chicken
3
  • Add fig spread, 2 tbsp (4 tbsp) water and remaining stock powder to the pan with chicken.
  • Cook, stirring occasionally, until fig spread melts and sauce thickens slightly, 1 min.


Finish and serve
4
  • Stir spinach into couscous.
  • Divide couscous and chicken between plates.
  • Spoon any remaining sauce in the pan over chicken.

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