Name:

HF Lemon Dill Chicken & Couscous Bowls

Description

With Tomato Salad, Garlicky Yogurt Sauce, & Almonds

Serves 2 or 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Calories: 620

Ingredients
1 Lemon (2 for 4 servings)
1 Tomato (2 for 4)
2 Scallions (4 for 4)
1/4 oz Dill
3/4 Cup Israeli Couscous (1 1/2 Cups for 4)
1 TBSP Chicken Stock Concentrate (2 TBSP for 4)
1/2 tsp Turmeric (1 tsp for 4)
1 tsp Dried Oregano (2 tsp for 4)
2 TBSP Yogurt (4 TBSP for 4)
1 1/2 TBSP Sour Cream (3 TBSP for 4)
1 tsp Garlic Powder (2 tsp for 4)
10 oz Chicken Breast Strips (20 oz for 4)
1/2 oz Sliced Almonds (1 oz for 4)

Instructions
1. Prep
Wash and dry produce.
Zest and quarter lemon. Finely dice tomatoo. Trim and thinly slice scallions. Roughly chop the dill.
2. Make Couscous
In a small pot, combine coucous, stock concentrate, tumeric, half the oregano, 1 cup water (2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. Make Sauce
In a small bowl, stir together yogurt, sour cream, half the garlic powder, and a squeeze of lemon juice until combined. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Taste and season with salt and pepper.
4. Make Tomato Salad
In a medium bowl, combine tomato, scallions, a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt and pepper.
5. Cook Chicken
Pat chicken dry with paper towels and season all over with remaining garlic powder, remaining oregano, salt, and pepper.
Heat a drizzle of oil in a large pan over medium high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
6. Finish & Serve
Fluff couscous with a fork. Stir almods, dill, a drizzle of olive oil, and lemon zest to taste into pot with couscous. Taste and season with salt and pepper.
Divide couscous between bowls; top with chicken and tomato salad in separate sections and drizzle with sauce. Serve with remaining lemon wedges on the side.

Length

40

Calories

620

Servings

2

Date Created

Created By

Jade Smidt

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