Greek Chicken Dinner
Veggie-Full Pearl Couscous & Tzatziki
Cooking time
20 minutes
Servings
4
Calories
660 /serving
A final dollop of tzatziki says it all: yummy Greek treats right this way! Each bite offers a blast of lemon from a pearl couscous salad studded with sweet peppers and string peas. And these seared chicken breasts are juicy to the max with herbs and spices.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 2 Sweet peppers
- 1 Lemon
- 100g String peas (sugar snap peas or snow peas)
- 330g Multicoloured pearl couscous
- 15g Minced roasted garlic
- 120g Garlic-cucumber yogurt (tzatziki)
- 20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk • Mustard • Wheat
You will need:
Grill pan (or large pan)
Large pot
Oil
Salt & pepper (S&P)
Strainer
Zester
Total Fat
14 g
Saturated Fat
3 g
Sodium
560 mg
Total Carb
76 g
Sugars
9 g
Protein
54 g
Fibre
5 g
Preparation
Cook the chicken
- Bring a large pot of salted water to a boil.
- Pat the chicken dry and drizzle with oil; season with the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Boil the couscous
- Meanwhile, add the couscous to the pot of boiling water; stir gently to separate.
- Boil, 8 to 12 min., until tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent clumping.
Mise en place
- Meanwhile, zest and juice the lemon.
- Halve, core and small-dice the sweet peppers.
- Cut the string peas crosswise into thirds.
Make the couscous salad
- To the pot, add the lemon zest, lemon juice, garlic, sweet peppers, string peas, a generous drizzle of oil and S&P; stir well.
Plate your dish
- Divide the couscous salad between your bowls.
- Top with the chicken and tzatziki. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
