Chicken with Tomato-Artichoke Couscous

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chicken cutlets
  2 pieces
• chicken stock concentrate
  1 unit
• garlic
  3 cloves
• green beans
  1 c
• israeli couscous
  1 c
• marinated artichoke hearts
  1 c
• olive oil
  2 tbsp
• salt
  1 tsp
• tomato
  1 medium
• tuscan heat spice
  1 packet
• water
  1 c
• zucchini
  1 medium

🍳 Cookware

• medium pot
• large pan

1. 

   1

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

   garlic: 3 cloves, zucchini: 1 medium, tomato: 1 medium, marinated artichoke hearts: 1 c
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 and chicken stock concentrate . Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, ⏱️ 6-8 minutes . It is OK if there is still some liquid in your pot as you will use it to finish the couscous later.

   olive oil: 2 tbsp, israeli couscous: 1 c, water: 1 c, chicken stock concentrate: 1 unit
3. 

   3

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

   salt: 1 tsp, black pepper: 1 tsp
4. 

   4

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

   chicken cutlets: 2 pieces, tuscan heat spice: 1 packet
5. 

   5

   Once couscous is tender, remove from heat. Stir in tomato, artichoke hearts, and butter . Taste and season with salt and pepper.

   butter: 1 tbsp
6. 

   6

   Thinly slice chicken crosswise. Divide couscous, zucchini, chicken, and green beans between plates in separate sections. Serve.

   green beans: 1 c