Chicken with Tomato-Artichoke Couscous plus Green Beans

🥘 Ingredients

• Israeli couscous
  1.5 c
• Tuscan Heat Spice
  1 tbsp
• butter
  1 tbsp
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• cooking oil
• garlic
  4 clove
• marinated artichoke hearts
  2 unit
• olive oil
• paper towels
• pepper
• salt
• tomato
  2 unit
• water
  1 c
• zucchini
  2 unit

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Wash and dry all produce. Peel and mince or grate garlic . Trim and halve zucchini lengthwise; slice crosswise into 1/2-inch-thick half-moons. Dice tomato into 1/2-inch pieces. Roughly chop marinated artichoke hearts .

   garlic: 4 clove, zucchini: 2 unit, tomato: 2 unit, marinated artichoke hearts: 2 unit
2. 

   2

   Heat a drizzle of olive oil in a medium pot over medium-high heat. Add garlic and Israeli couscous ; cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in water (2 cups for 4 servings) and chicken stock concentrate . Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, ⏱️ 6 minutes to ⏱️ 8 minutes . (It’s OK if there’s still some liquid in your pot! You’ll use it to finish the couscous in Step 5.)

   olive oil, Israeli couscous: 1.5 c, water: 1 c, chicken stock concentrate: 2 unit
3. 

   3

   Meanwhile, heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper . Cook, stirring occasionally, until golden brown and softened, ⏱️ 4 minutes to ⏱️ 6 minutes . Turn off heat; transfer zucchini to a plate. Wipe out pan.

   cooking oil, salt, pepper
4. 

   4

   Pat chicken cutlets dry with paper towels and season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. Heat a drizzle of cooking oil in pan used for zucchini over medium-high heat. Add chicken; cook until browned and cooked through, ⏱️ 3 minutes to ⏱️ 5 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover with lid. Turn off heat; transfer to a cutting board to rest for at least ⏱️ 3 minutes .

   chicken cutlets: 20 oz, paper towels, Tuscan Heat Spice: 1 tbsp, cooking oil
5. 

   5

   Once couscous is tender, remove from heat. Stir in tomato, artichokes, and butter (2 TBSP for 4 servings). Taste and season with salt and pepper.

   butter: 1 tbsp
6. 

   6

   Thinly slice chicken crosswise. Divide couscous, zucchini, and chicken between plates in separate sections. Serve. **Poultry is fully cooked when internal temperature reaches 165 degrees.**