Lemon-Dill Chicken Couscous

🥘 Ingredients

• Israeli couscous
  2 c
• black pepper
  2 tsp
• butter
  4 tbsp
• chicken stock concentrate
  2 unit
• chopped chicken breast
  24 oz
• cooking oil
  3 tbsp
• cream cheese
  4 tbsp
• cream sauce base
  4 tbsp
• dill
  1 unit
• garlic (minced)
  4 cloves
• lemon
  2 unit
• onion (diced)
  2 unit
• salt
  2 tsp
• water
  1½ cup, 1½ cup
• zucchini (sliced)
  2 unit

🍳 Cookware

• small pot
• large pan

1. 

   1

   chopped chicken breast Israeli couscous water onion zucchini cream cheese chicken stock concentrate cream sauce base lemon garlic dill butter cooking oil salt black pepper

   chopped chicken breast: 12 oz, Israeli couscous: 1 c, water: 1½ cup, onion: 1 unit, zucchini: 1 unit, cream cheese: 2 tbsp, chicken stock concentrate: 1 unit, cream sauce base: 2 tbsp, lemon: 1 unit, garlic: 2 cloves, dill: 1 unit, butter: 2 tbsp, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Wash and dry all produce.
3. 

   3

   In a small pot , bring Israeli couscous and water to a boil. Once boiling, cover and reduce heat to low; cook until al dente ⏱️ 7 minutes .

   Israeli couscous: 1 c, water: 1½ cup
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned and softened ⏱️ 5 minutes . Season with salt and black pepper .

   cooking oil: 1 tbsp, zucchini: 1 unit (sliced), salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Heat a drizzle of cooking oil in the same pan over medium-high heat. Add onion , garlic , and chopped chicken breast . Cook, breaking up meat into pieces and stirring occasionally, until onion is softened and chicken is cooked through ⏱️ 6 minutes .

   cooking oil, onion: 1 unit (diced), garlic: 2 cloves (minced), chopped chicken breast: 12 oz
6. 

   6

   Add cream cheese , chicken stock concentrate , cream sauce base , butter , and juice of half lemon to the pan. Whisk until melted, then stir in Israeli couscous, zucchini, and half the dill. Cook, stirring, until combined and heated through ⏱️ 2 minutes .

   cream cheese: 2 tbsp, chicken stock concentrate: 1 unit, cream sauce base: 2 tbsp, butter: 2 tbsp, lemon: 1 unit
7. 7

   Divide mixture between plates or bowls. Sprinkle with remaining dill and lemon zest. Serve with remaining lemon wedges on the side.