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Dinner to lunch

Dinner + Lunch Combo: Tomato-Caper Chicken Breasts

over Spiced Pearl Couscous + in Roasted Veggie Salad

Cooking time

25 minutes

Servings

2/4

Calories

630 /serving

Cook once, eat twice! With our Dinner + Lunch Combo recipe option, you’ve got the evening covered plus all the ingredients set to go for a midday meal the next day. Cooking these juicy chicken breasts in garlic, tomato sauce and capers imbues them with deep flavour. For a cozy supper, serve them over spiced pearl couscous with a delectable roasted zucchini and cauliflower sauce. Your lunch salad is anchored by chilled chicken and roasted veggies tossed with raw baby greens for softness and celery for crunch. Our lemon-garlic vinaigrette ties it all together with a bow. ***Lunch cooking time: 5 min. Calories: 540/serving. **Nutritional facts: Total fat: 12 g | Saturated fat: 2 g | Sodium: 1780 mg | Total carb: 60 g | Sugars: 5 g | Protein: 50 g | Fibre: 5 g. *See below for dinner nutritional facts.

We will send you:

  • 4 Chicken breasts
  • 200g Cauliflower florets
  • 180g Baby spinach (or baby kale)
  • 2 Garlic cloves
  • 1 Zucchini
  • 2 Celery stalks
  • 200ml Tomato sauce
  • 20g Capers
  • 60ml Lemon-garlic vinaigrette
  • 250g Multicoloured pearl couscous
  • 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Wheat

You will need:

Medium pot
Large pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
15 g
Saturated Fat
3 g
Sodium
1600 mg
Total Carb
72 g
Sugars
12 g
Protein
53 g
Fibre
9 g
Preparation
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Roast the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Quarter the zucchini lengthwise; cut crosswise into bite-size pieces. On a lined sheet pan, toss the cauliflower and zucchini with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, stirring halfway, 18 to 20 min., until lightly browned and tender. Set ½ the vegetables aside in the fridge for lunch.
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Boil the couscous
Add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 12 min., until tender. Drain and rinse under running water. Return to the pot. Add 2 tbsp of the vinaigrette (double for 4 dinner portions) and a drizzle of olive oil; season with ½ the remaining spices and S&P. Toss well. Set ½ the couscous and the remaining vinaigrette aside in the fridge for lunch.
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Start the chicken
Thinly slice ½ the celery. Thinly slice the garlic. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Cook, partially covered, 5 min. per side, until browned.
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Finish the chicken & make the sauce
To the pan of chicken, add the garlic, sliced celery and capers. Sauté, 30 sec. to 1 min., until fragrant. Add the tomato sauce and ½ cup water (double for 4 dinner portions); season with S&P. Bring to a boil, reduce the heat to a simmer and cook, 4 to 6 min., until the chicken* is cooked through. Set ½ the chicken and ½ the spinach aside in the fridge for lunch. To the pan of chicken, stir in the roasted vegetables and spinach. Cook, stirring occasionally, 1 to 2 min., until the spinach has wilted.
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Dinner: Plate your dish
Divide the couscous between your plates. Top with the vegetables and chicken (slice beforehand if desired). Spoon the sauce over the chicken. Bon appétit!
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Lunch: Make the salad & serve
When you’re ready for lunch, slice the remaining celery and chicken. In a large bowl, combine the celery and remaining couscous, roasted vegetables and spinach. Add the remaining vinaigrette and a drizzle of olive oil; season with the remaining spices and S&P. Toss well. Divide the salad between your bowls. Top with the chicken (slice beforehand if desired). Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.