Lemon Herb Chicken & Artichoke-Celery Salad

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• celery
  2 stalks
• chicken cutlets
  8 oz
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• dried oregano
  ½ tsp
• garlic powder
  ½ tsp
• israeli couscous
  ¾ cup
• lemon
  2 pieces
• marinated artichoke hearts
  1 c
• olive oil
  2 tbsp
• parmesan cheese block
  1 oz
• salt
  ½ tsp

🍳 Cookware

• medium saucepan
• large skillet
• small bowl

1. 

   1

   Wash and dry all produce. Thinly slice celery . Drain marinated artichoke hearts . Zest and juice 1 lemon . Grate parmesan cheese block . Season chicken cutlets with dried oregano , garlic powder , salt , and black pepper .

   celery: 2 stalks, marinated artichoke hearts: 1 c, lemon: 2 pieces, parmesan cheese block: 1 oz, chicken cutlets: 8 oz, dried oregano: ½ tsp, garlic powder: ½ tsp, salt: ½ tsp, black pepper: ¼ tsp
2. 

   2

   Bring water and chicken stock concentrate to a boil in a medium saucepan . Stir in israeli couscous , cover, and reduce heat to low. Cook until tender ⏱️ 10 minutes . Remove from heat and fluff with a fork.

   chicken stock concentrate: 1 unit, israeli couscous: ¾ cup
3. 

   3

   Heat cooking oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown and cooked through ⏱️ 4 minutes per side. Transfer to a plate, top with butter , and tent with foil to rest ⏱️ 5 minutes .

   cooking oil: 1 tbsp, butter: 1 tbsp
4. 

   4

   In a small bowl , whisk together olive oil , lemon juice, lemon zest, remaining salt, and black pepper. Add celery, marinated artichoke hearts, and half the parmesan cheese block. Toss to combine.

   olive oil: 2 tbsp
5. 5

   Slice rested chicken and arrange over couscous on plates. Top with artichoke-celery salad and remaining parmesan. Serve with remaining lemon wedges on the side.