Chicken Thyme with Green Bean Couscous

🥘 Ingredients

• Israeli couscous
  5 oz
• butter
  4 tbsp
• chicken cutlets
  20 oz
• chicken stock concentrate
  4 unit
• cooking oil
  2 tsp
• cream cheese
  4 tbsp
• dried thyme
  2 tsp
• garlic
  4 clove
• green beans
  12 oz
• lemon
  2 unit
• pepper
• salt
• scallions
  4 unit
• tomato
  2 unit

🍳 Cookware

• large pan
• small pot

1. 

   1

   Wash and dry produce. Trim green beans if necessary; cut crosswise into 1-inch pieces. Peel and finely chop garlic . Finely dice tomato . Trim and thinly slice scallions , separating whites from greens. Zest and quarter lemon .

   green beans: 12 oz, garlic: 4 clove, tomato: 2 unit, scallions: 4 unit, lemon: 2 unit
2. 

   2

   Heat a drizzle of cooking oil 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 foil to keep warm. Wipe out pan.

   cooking oil: 2 tsp, salt, pepper
3. 

   3

   While green beans cook, melt 1 TBSP butter in a small pot over medium-high heat. Add Israeli couscous 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.

   butter: 4 tbsp, Israeli couscous: 5 oz
4. 

   4

   Pat chicken cutlets dry with paper towels; season all over with dried thyme , salt, and pepper. Heat a drizzle of 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.

   chicken cutlets: 20 oz, dried thyme: 2 tsp
5. 

   5

   Melt 1 TBSP 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 and ¼ cup water. Cook, stirring occasionally, until slightly reduced, ⏱️ 2 minutes . Remove pan from heat. Whisk in cream cheese until melted and combined. Season with salt and pepper.

   chicken stock concentrate: 4 unit, cream cheese: 4 tbsp
6. 

   6

   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. Chicken is fully cooked when internal temperature reaches 165°.