Smart Zippy Calabrese-Style Organic Chicken Breasts
with Spinach Couscous
This chicken dinner will take you on a trip to Southern Italy. Smothered in a slightly piquant sauce, the pearl couscous tempers the heat.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Organic chicken breast • Pearl couscous (durum wheat semolina) (wheat) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Spinach • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • 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)
Organic Chicken Breast
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
½ tbsp
Chili-Garlic Sauce
(May contain traces of: Soy, Sulphites, Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Sesame, Crustaceans)
¾ cup
Pearl Couscous
(Contains: Wheat)
56 g
Baby Spinach
3 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Wheat, Tree nuts, Milk, Mustard, Sesame, Triticale, Peanuts)
Not included in your delivery
1 tsp
Oil*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a medium pot, add 8 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Wash and dry all produce.
- Add couscous to the boiling water. Reduce heat to medium. Cook uncovered for 4-6 min, stirring occasionally, until tender.
- Drain and return couscous to the same pot, off heat.
- Meanwhile, roughly chop spinach.
- On a clean surface, pat chicken dry with paper towels.
- Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 servings and 8 pieces for 4 servings.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter and 1 tsp (2 tsp) oil, then swirl the pan to melt. Add chicken. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings). Pan-fry on one side for 3-4 min, until golden.
- Flip, then pan-fry for 3-5 min, until golden and cooked through.**
- Transfer to a plate and cover to keep warm.
- Reduce heat to medium.
- Add roasted pepper pesto and 1/4 cup (1/2 cup) water to the same pan over medium heat. Cook for 1-2 min, stirring often, until slightly thickened.
- Return chicken to the pan and chili-garlic sauce. Remove the pan from heat.
- Cover to keep warm.
- Once couscous is finished cooking, to the pot with couscous, add 1 tbsp (2 tbsp) butter. Stir for 1 min, until spinach wilts. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Divide couscous between plates.
- Top with chicken.
- Spoon over pepper sauce.
