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20 minutes
Dairy Free

Spiced Chicken

with Bell Pepper & Cucumber Couscous Salad

Cooking time

20 minutes

Servings

2 / 4

Calories

690 /serving

At Goodfood, we know that you don’t always have the time or the energy to spend hours in the kitchen after a long day. That’s why we’re betting you’ll love this 20-minute recipe that’s both quick and tasty! This recipe serves tender seasoned chicken breasts over a light bed of cucumber and bell pepper couscous with a fresh mint-scallion vinaigrette—proof once again that chicken truly is the most versatile of meats.

We will send you:

  • 2 Chicken breasts
  • 2 Garlic cloves
  • 2 Scallions
  • 1 Lemon
  • 1 Bell pepper
  • 2 Cucumbers
  • 1 Bunch of mint
  • 100g Couscous
  • 7.5g Roasted vegetable spice blend (dried vegetables (garlic, carrot, onion, red bell pepper), salt, spices (including mustard), sugar, sunflower oil)

  • Contains: Gluten, Wheat

    You will need:

    Medium pot
    Medium pan
    Zester
    Olive oil
    Salt & pepper
    Oil
    Total Fat
    32 g
    Saturated Fat
    5 g
    Sodium
    360 mg
    Total Carbs
    52 g
    Sugars
    6 g
    Protein
    47 g
    Fibres
    6 g
    Preparation
    a picture
    Cook the chicken
    In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the spice blend and S&P. Add the seasoned chicken* to the pan and cook, partially covered, 7 to 10 minutes per side or until cooked through. Transfer to a dry cutting board. Once cool enough to handle, thinly slice the chicken against the grain.
    a picture
    Cook the couscous
    While the chicken cooks, in a medium pot, heat a drizzle of oil on medium. Mince the garlic. Add ½ the garlic to the pot. Cook, stirring constantly, 1 minute or until fragrant. Add the couscous and 1 cup of water (double for 4 portions) to the pot; season with S&P. Bring to a boil. Once boiling, cover and turn off the heat. Let stand, 6 to 8 minutes or until the liquid has been absorbed and the couscous is cooked. Fluff the cooked couscous with a fork and transfer to a serving bowl.
    a picture
    Mise en place
    While the couscous cooks, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Small dice the cucumbers. Zest and juice the lemon. Core and small dice the bell pepper. Pick the mint leaves off the stems.
    a picture
    Make the vinaigrette
    In a small bowl, combine the mint (roughly chop before adding), white bottoms of the scallions, as much of the lemon juice as you’d like, remaining garlic (or as much as you’d like), and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste.
    a picture
    Finish the salad & serve
    To the bowl of couscous, add the cucumbers, bell peppers and green tops of the scallions. Drizzle with as much of the vinaigrette as you’d like; season with S&P to taste. Divide the finished couscous salad and chicken between your plates. Garnish with as much of the lemon zest as you’d like. Bon appétit!

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