---
title: Chicken Thyme with Green Bean Couscous
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-thyme-with-green-bean-couscous-64a4fa923223226bfd2b8b28
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Wheat
  - Milk
tags:
  - New
  - Protein Smart
  - Calorie Smart
rating: 4.5
rating_count: 3100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the tomato cream sauce, calling it delicious and a perfect complement to the chicken and couscous
  - theme: Ease of prep
    text: Some found it time-consuming with multiple steps, while others said it was easy and quick to prepare
image: "data/recipes/chicken-thyme-with-green-bean-couscous.jpg"
---

Wash and dry all produce. Trim @green beans{1%bundle} if necessary; cut crosswise into 1-inch pieces. Peel and finely chop @garlic{3%cloves}. Finely dice @tomato{1%unit}. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Zest and quarter @lemon{1%unit}.

Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add green beans and half the garlic; season with salt and pepper. Cook, stirring occasionally, until tender and slightly blistered ~{5%minutes}. If green beans haven’t softened, stir in 1-2 TBSP water and cook a bit more. Turn off heat; transfer to a plate; cover with #aluminum foil{} to keep warm. Wipe out pan.

While green beans cook, melt 1 TBSP of @butter{2%tbsp} in a #small pot{} over medium-high heat. Add @israeli couscous{1%cup} and remaining garlic; cook, stirring, until fragrant ~{30%seconds}. Stir in ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender ~{6%minutes}. Drain any excess water if necessary. Keep covered off heat until ready to use.

Pat @chicken cutlets{12%oz} dry with #paper towel{}; season all over with @dried thyme{1%tsp}, salt, and pepper. Heat a drizzle of remaining cooking oil in pan used for green beans over medium-high heat. Add chicken and cook until browned and cooked through ~{4%minutes} per side. Remove pan from heat. Transfer chicken to a cutting board to rest; tent with foil to keep warm. Let pan cool for 1-2 minutes.

Melt remaining butter in same pan over medium heat. Add tomato and scallion whites; season with salt and pepper. Cook, stirring occasionally, until slightly softened ~{2%minutes}. Stir in @chicken stock concentrate{2%unit} and ¼ cup water. Cook, stirring occasionally, until slightly reduced ~{2%minutes}. Remove pan from heat. Whisk in @cream cheese{2%oz} until melted and combined. Season with salt and pepper.

Slice chicken crosswise. To pot with couscous, stir in green beans, scallion greens, and lemon zest. Stir in a squeeze of lemon juice to taste. Season with salt and pepper to taste. Divide green bean couscous between plates. Top with chicken; drizzle with tomato cream sauce. Serve with remaining lemon wedges on the side.