Italian-Style Chicken & Couscous with Carrots, Currants, and Kale

Italian-Style Chicken & Couscous with Carrots, Currants, and Kale
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary

This wholesome dish is brimming with bright, earthy Italian flavors thanks to the blend of classic herbs (like rosemary, sage, and oregano) that coats our seared chicken, and the fragrant basil pesto we’re stirring into fluffy couscous.


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  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    2 Servings
  • Serving size
    1/2 recipe
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 640

  • Total Fat 27g
    • Saturated Fat 4.5g
  • Sodium 540mg
  • Total Carbohydrate 52g
    • Dietary Fiber 7g
    • Added Sugars 0g
  • Protein 51g
Ingredients

Ingredients

  • carrots
    6 oz (about 3 whole carrots)
  • kale
    1 bunch (about 6 oz)
  • garlic
    2 clove
  • couscous
    1/2 cup
  • water (divided use)
    1 cup
  • basil pesto
    1/3 cup
  • olive oil (divided use)
    3 tsp
  • dried currants
    2 tbsp
  • red wine vinegar
    1 tbsp
  • boneless, skinless chicken breasts
    2 (6-oz) breasts
  • Italian seasoning blend
    1 tbsp
Directions

Directions

  1. Prepare the ingredients: Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Separate the kale leaves from stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.

    <b>Prepare the ingredients: </b>Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Separate the kale leaves from stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.
  2. Cook & finish the couscous: In a medium pot, combine the couscous and 3/4 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the pesto; stir to combine.

    <b>Cook & finish the couscous: </b>In a medium pot, combine the couscous and 3/4 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the pesto; stir to combine.
  3. Cook the vegetables: Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped kale and chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the currants and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    <b>Cook the vegetables: </b>Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped kale and chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the currants and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
  4. Cook the chicken & serve your dish: Pat the chicken dry with paper towels; season on both sides with salt (optional), pepper, and enough of the Italian seasoning to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Transfer to a cutting board; slice crosswise. Serve the sliced chicken with the cooked vegetables and finished couscous. Enjoy!
    **An instant-read thermometer should register 165°F.

    <b>Cook the chicken & serve your dish: </b>Pat the chicken dry with paper towels; season on both sides with salt (optional), pepper, and enough of the Italian seasoning to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Transfer to a cutting board; slice crosswise. Serve the sliced chicken with the cooked vegetables and finished couscous. Enjoy!
<br><i>**An instant-read thermometer should register 165°F.</i>
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