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Creamy Lemon Butter Chicken

Creamy Lemon Butter Chicken

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with Mozzarella Zucchini Rounds & Scallion Couscous

Yield: 2

Adapted from: Hello Fresh

Seared chicken drizzled with a creamy, lemon-spiked pan sauce. On the side, there’s tender roasted zucchini and scallion-studded couscous tossed with both lemon juice and zest.
Prep: 10 Cook: 40

  • 1zucchini
  • 2scallions
  • 1lemon
  • 1TBS Tuscan heat spice
  • 10oz chicken cutlets
  • ½cup Israeli couscous
  • 1oz chicken stock concentrates
  • ¼cup panko breadcrumbs
  • ½cup mozzarella cheese
  • 2TBS sour cream
  • salt & pepper
  • olive oil
  • cooking oil
  • butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim and slice zucchini into ⅓-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.

Roast zucchini:

Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden-brown and tender, 14-16 minutes.

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season with salt, pepper, and remaining Tuscan Heat Spice. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat, transfer chicken to a plate. Wipe out pan.

Make scallion couscous:

While chicken cooks, heat a drizzle of oil in a small pot over medium-high heat. Add scallionwhites, cook until softened, 1 minute. Add couscous, stir until toasted, 30 seconds. Add ¾ cup water, half the stock concentrates (you’ll use the rest in the next step), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until couscous is tender, 6- to 8-minutes. Keep covered off heat until ready to serve.

Broil zucchini & make sauce:

Once zucchini is tender, remove sheet from oven. Heat broiler to high. Sprinkle zucchini with panko and mozzarella. Broil until browned and crispy, 2-5 minutes.

Tip: Watch carefully to avoid burning.

Heat pan used for chicken over medium-high heat. Add remaining stock concentrates, ¼ cup water, and a squeeze of lemon juice to taste. Simmer until slightly reduced, 2- to 3-minutes. Stir in sour cream and 1 TBS butter. Season with salt and pepper. Turn off heat.

Finish & serve:

Add 1 TBS butter, half the lemon zest, juice from half the lemon, half the scallion greens, salt, and pepper to pot with couscous, stir to combine.

Tip: If couscous seems dry, add a splash of water.

Divide couscous, chicken, and zucchini between plates. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest and serve.

Tuscan Heat Spice
1 TBS

  • 1tsp dried basil
  • 1/2tsp dried rosemary
  • 1/2tsp dried oregano
  • 1/2tsp garlic powder
  • 1/4tsp cayenne pepper
  • 1/4tsp ground fennel

Chicken, Sauteed Breast

Chicken, Sauteed Breast

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with mushroom raisin sauce, couscous and green beans.

Yield: 4

Jean-Pierre

Tender chicken breast, sauteed and finished in the oven. Served on a mushroom raisin sauce with couscous and almond green beans.

  • 4large chicken breasts, 6 – 8 oz each

For the sauce:

  • 2TBS butter
  • 8oz portobello mushrooms, sliced
  • chanterelle mushrooms, as desired
  • ¼cup shallots, finely chopped
  • 2TBS garlic olive oil
  • 1tsp sage, dried or fresh
  • 1TBS black mission fig vinegar
  • ½cup ruby port wine
  • 1cup beef or chicken stock
  • ¼cup rum raisins
  • ¼cup cream
  • cornstarch, as needed for thickening
  • pinch of nutmeg

For the green beans:

  • 1lb green beans already cooked
  • 2TBS butter
  • ¼cup shallots, finely chopped
  • ¼cup sundried tomatoes, minced very fine
  • 1TBS garlic, minced
  • 2TBS toasted almonds, chopped
  • 2TBS butter
  • 1TBS parsley chopped
  • salt and pepper, to taste

For the couscous:

  • 1cup pearl couscous
  • 1clove garlic, minced
  • 1tsp (heaping) better than bouillon, chicken

Preheat the oven to 375°F.

Make the sauce:

In a reduction pan, add 2 TBS butter and when hot add the shallots and cook them until light golden-brown.

Add the mushrooms, season them with salt (this will help extract the water)

When the mushrooms are fairly dry, add the garlic and sage.

When the garlic is fragrant add the balsamic vinegar, port wine and stock and raisins.

Adjust seasoning with salt and pepper as needed.

Cook for 5 to 7 minutes and add cornstarch as needed.

Cook the chicken:

In a frying pan, add olive oil and when hot, 365ºF add the seasoned chicken breast.

Sear on one side and when golden-brown, flip on other side and put in the 375°F oven for 5 to 10 minutes and the breasts reach 160°F in the center. Remove from oven and rest for 5 to 10 minutes.

Prepare the couscous:

In a small saucepan, melt a TBS of butter over medium heat. Add the garlic and saute until you can smell it. Add the couscous, 1 cup water and 1 heaping tsp of chicken stock concentrate. Mix, bring to a boil. Reduce heat to simmer, cover and cook for 8 to 10 minutes. Remove from heat and rest while chicken finishes.

Prepare the green beans:

In a sauté pan, heat the butter until hot, add the shallots and cook for a minute, add the sun-dried tomatoes.

Add the green beans and garlic.

Add more butter and adjust seasoning with salt and pepper and chopped parsley and chopped toasted almonds if you have it!

Finish & serve:

Slice the chicken on an angle. Place some sauce on one side of the plate, place the sliced chicken on top. Plate beans and couscous to the side of the chicken.

Cherry Balsamic Chicken

Cherry Balsamic Chicken

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with Almond Couscous & Roasted Brussels Sprouts or Roasted Carrots

Yield: 2

A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you could both? Add to that a side of almond-studded couscous and roasted Brussels Sprouts or Carrots.
Prep: 15 Cook: 35

  • 1clove garlic
  • ½oz sliced almonds
  • 5tsp balsamic vinegar
  • 8oz Brussels Sprouts
  • — or —
  • 9oz carrots
  • 2scallions
  • 2½oz Israeli couscous
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 1oz cherry jam
  • salt & pepper
  • 1tsp oil
  • 1TBS olive oil
  • 3TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Make almond couscous:

Melt 1 TBS butter in a small pot over medium-high heat. Add almonds, cook, stirring, until lightly browned, 2- to 3-minutes.

Add garlic, couscous, and a pinch of salt, cook for 30 seconds.

Stir in ¾ cup water and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6- to 8-minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.

Roast Brussels Sprouts:

Meanwhile, toss Brussels Sprouts on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Cook chicken:

While carrots roast, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer to a cutting board to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.

Pour in vinegar, stock concentrate, jam, and ¼ cup water, whisk to combine. Bring to a simmer and cook until thickened, 1- to 2-minutes.

Turn off heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Stir 1 TBS butter into pot with couscous, season with salt and pepper.

Thinly slice chicken crosswise.

Divide couscous, chicken, and Brussels Sprouts or carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

Spicy Saucy Turkey & Bell Pepper Bowls

Spicy Saucy Turkey & Bell Pepper Bowls

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Yield: 2

Savory, stock-simmered pearl couscous studded with tender roasted zucchini, topped with a mixture of sautéed ground turkey with caramelized onion, bell pepper, and chili flakes all simmered in marinara.
Prep: 10 Cook: 30

  • 1zucchini
  • 2½oz Israeli couscous
  • 1tsp chili flakes
  • 1onion
  • 1bell pepper
  • 1oz chicken stock concentrate
  • 10oz ground turkey
  • 5oz marinara sauce
  • salt & pepper
  • 2tsp cooking oil

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim and halve zucchini lengthwise, cut crosswise into ½-inch-thick half-moons. Halve, peel, and dice onion. Core, de-seed, and dice bell pepper into ½-inch pieces.

Roast zucchini:

Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.

Cook couscous:

Meanwhile, in a small pot, combine couscous, stock concentrate, and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6- to 8-minutes.

Keep covered off heat until Step 5.

Cook turkey & bell pepper:

Heat a drizzle of oil in a large pan over medium-high heat. Add onion, season with salt. Cook, stirring occasionally, until softened and lightly browned, 6- to 8-minutes.

Add turkey, bell pepper, and as many chili flakes as you like. Season generously with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, and bell pepper is softened and lightly browned, 4- to 6-minutes.

Stir in marinara and cook, stirring constantly, until sauce is warmed through, and everything is thoroughly combined, 1- to 2-minutes.

Finish couscous:

Fluff couscous with a fork, gently stir in roasted zucchini. Taste and season with salt and pepper if desired.

Serve:

Divide couscous and saucy turkey and bell pepper between bowls in separate sections and serve.

Lemony Shrimp & Couscous Bowls

Lemony Shrimp & Couscous Bowls

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with Cucumber-Tomato Salad & Creamy Yogurt Sauce

Yield: 2

Chewy Israeli couscous with scallions is topped with garlicky shrimp, a fresh cucumber-tomato salad, and a creamy lemon-dill sauce.
Prep: 10 Cook: 25

  • 2scallions
  • 1lemon
  • 2½oz Israeli couscous
  • 4TBS yogurt
  • 1tsp dried oregano
  • 1tomato
  • 1mini cucumber
  • 1clove garlic
  • ¼oz dill
  • 1oz veggie stock concentrate
  • 1½oz Greek vinaigrette
  • 1½TBS sour cream
  • 10oz shrimp
  • salt & pepper
  • 2TBS olive oil

Prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim and quarter cucumber lengthwise, slice crosswise into ½-inch pieces. Zest and quarter lemon. Peel and mince or grate garlic. Finely chop dill.

Cook couscous:

Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites, cook, stirring, until fragrant, 30 seconds. Stir in couscous, stock concentrate, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6- to 8-minutes. Keep covered off heat until ready to serve.

Make salad:

Meanwhile, in a small bowl, combine tomato, cucumber, half the scallion greens, and half the Greek vinaigrette. Season with salt and pepper.

Make sauce:

In a second small bowl, combine yogurt, sour cream, juice from one lemon wedge, a large drizzle of olive oil, a pinch of garlic, and as much dill as you like. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water and pat dry with paper towels.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, oregano, remaining garlic, salt, and pepper. Cook, stirring, until opaque and cooked through, 4- to 6-minutes.

Remove pan from heat, stir in lemon zest and juice from remaining lemon wedges.

Finish & serve:

Stir remaining scallion greens and a drizzle of olive oil into pot with couscous, season with salt and pepper.

Divide couscous between bowls, top with shrimp and salad. Drizzle with sauce and serve.

Cherry Balsamic Chicken

Cherry Balsamic Chicken

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with Almond Couscous & Roasted Carrots

Yield: 2

A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you could both? Add to that a side of almond-studded couscous and roasted carrots.
Prep: 15 Cook: 35

  • 1clove garlic
  • ½oz sliced almonds
  • 5tsp balsamic vinegar
  • 9oz carrots
  • 2scallions
  • 2½oz Israeli couscous
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 1oz cherry jam
  • salt & pepper
  • 5tsp olive oil
  • 3TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Make almond couscous:

Melt 1 TBS butter in a small pot over medium-high heat. Add almonds, cook, stirring, until lightly browned, 2- to 3-minutes.

Add garlic, couscous, and a pinch of salt, cook for 30 seconds.

Stir in ¾ cup water and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6- to 8-minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.

Roast carrots:

Meanwhile, toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Cook chicken:

While carrots roast, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer to a cutting board to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.

Pour in vinegar, stock concentrate, jam, and ¼ cup water, whisk to combine. Bring to a simmer and cook until thickened, 1- to 2-minutes.

Turn off heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Stir 1 TBS butter into pot with couscous, season with salt and pepper.

Thinly slice chicken crosswise.

Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

Tunisian-Spiced Meatballs

Tunisian-Spiced Meatballs

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with Apricot Glaze, Roasted Carrots & Scallion Couscous

Yield: 2

Savory-sweet apricot glaze and fluffy, lemon-scented couscous. The meatballs themselves are seasoned with warm Tunisian spices. As a bonus, there’s a side of tender, roasted carrots.

  • Prep:10 Cook: 35
  • 12oz carrots
  • 4TBS apricot jam
  • 10oz ground beef
  • 2scallions
  • 1lemon
  • 2oz chicken stock concentrates
  • 2½oz Israeli couscous
  • ¼cup panko breadcrumbs
  • 1TBS Tunisian spice blend (See below)
  • kosher salt
  • black pepper
  • 1TBS cooking oil
  • 2TBS butter

Prep & mix glaze:

Adjust rack to top position and preheat oven to 425°F.

Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Trim and thinly slice scallions, separating whites from greens, mince whites.

Zest and quarter lemon.

In a small bowl, combine jam, half the stock concentrates (you’ll use the rest later), and ¼ cup water.

Roast carrots:

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

Cook couscous:

Meanwhile, melt 1 TBS butter in a small pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. Stir in ¾ cup water and remaining stock concentrates. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.

Mix & form meatballs:

While couscous cooks, in a large bowl, combine beef, scallion whites, panko, Tunisian Spice, and ¾ tsp salt. Season with pepper. Form into 10-12 1½-inch meatballs

Cook & glaze meatballs:

Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 4-6 minutes.

Tip: If there’s excess grease in your pan, carefully pour it out.

Pour in jam mixture and bring to a simmer, then reduce heat to medium. Cover and cook until meatballs are cooked through and glazed, 5 minutes more. Stir in a squeeze of lemon juice to taste.

Tip: If glaze is too thick, add a splash of water.

Finish & serve:

Fluff couscous with a fork, stir in lemon zest, half the scallion greens, and 1 TBS butter. Season with salt and pepper. Divide couscous, carrots, and meatballs between plates. Top meatballs with remaining glaze from pan and remaining scallion greens. Serve with any remaining lemon wedges on the side.

Tunisian Spice Blend

  • 4parts ground caraway seed 1 tsp
  • 4parts ground coriander 1 tsp
  • 4parts smoked paprika 1 tsp
  • 4parts turmeric 1 tsp
  • 4parts chili powder 1 tsp
  • 4parts garlic powder 1 tsp
  • 1part cayenne pepper ¼ tsp
  • 1part cinnamon ¼ tsp
  • 1part ground black pepper ¼ tsp
Crispy Parmesan Chicken

Crispy Parmesan Chicken

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with Garlic Scallion Couscous & Lemony Roasted Carrots

Yield: 2

Chicken cutlets gussied up with golden breadcrumb topping with hot smoked paprika and Parmesan cheese. Roasted alongside lemony carrots on the same baking sheet. Boil the pearl couscous and toss it with the garlicky butter.
Prep: 10 Cook: 40

  • 12oz carrots
  • 1lemon
  • 1tsp hot smoked paprika
  • 2½oz Israeli couscous
  • 2scallions
  • 1clove garlic
  • ¼cup panko breadcrumbs
  • 3TBS parmesan cheese
  • 10oz chicken cutlets
  • 1½oz sour cream
  • salt & pepper
  • 4tsp olive oil
  • 2TBS butter
  • paprika (optional)

Prep:

Adjust rack to middle position and preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim, peel, and halve carrots lengthwise, cut crosswise into 2-inch-long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Zest and quarter lemon.

Coat chicken:

In a small bowl, combine panko, Parmesan, a large drizzle of olive oil, and a pinch of salt and pepper.

Pat chicken dry with paper towels, season all over with salt and pepper. Place on one side of a baking sheet.

Spread tops of chicken with sour cream. Mound with panko mixture and sprinkle on hot smoked or regular paprika to taste, pressing to adhere (no need to coat the undersides).

Roast chicken & carrots:

Toss carrots on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and carrots are browned and tender, 15-20 minutes.

Transfer chicken to a plate to rest.

Tip: If carrots are done before chicken, remove from sheet and continue roasting chicken.

Cook couscous:

While chicken and carrots roast, add couscous to pot with boiling water. Cook until tender, 6- to 8-minutes. Drain thoroughly.

Melt 2 TBS butter in an empty pot over medium heat. Add scallion whites and garlic, cook until softened, 1 minute.

Return cooked couscous to pot and stir until coated. Taste and seasonwith salt and pepper.

Finish carrots:

Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.

Serve:

Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with any remaining lemon wedges on the side.

Pork Tenderloin with Creamy Pan Sauce

Pork Tenderloin with Creamy Pan Sauce

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with Roasted Sweet Potato Couscous
Yield: 4 Servings
Hello Fresh

When toasting the couscous in step 5, stir until the pearls are evenly coated in butter and lightly golden. Toasting provides an extra layer of savory flavor

  • 1sweet potato
  • 25 oz pork tenderloin pieces, silver skin removed
  • 2scallions
  • 2cloves garlic

For bold & savory steak spice:

  • ¼tsp red chili flake
  • ¼tsp crushed coriander seed
  • ½tsp crushed dill seed
  • ¾tsp crushed mustard seed
  • 1tsp dried minced garlic
  • 1tsp crushed black pepper

For couscous:

  • 1TBS butter
  • 1½cup Israeli couscous
  • scallion whites
  • 1clove garlic, minced
  • 1¼cups water
  • 1heaping tsp mushroom (or chicken) stock concentrate
  • big pinch salt

For sauce:

  • drizzle of oil
  • 1clove garlic, minced
  • 1/3cup water
  • 1tsp Better Than Bouillon, chicken
  • 1tsp Better Than Bouillon, beef
  • 2TBS cream cheese
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F.

Wash and dry produce.

Dice sweet potato into ½-inch pieces.

Trim and thinly slice scallions, separating whites from greens.

Peel and mince or grate garlic.

Roast sweet potato:

Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack 11 minutes (you’ll add more to the sheet then).

Sear pork:

While sweet potato roasts, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of Steak Spice.

Pat pork dry with paper towels and season all over with 1½ tsp Steak Spice, a big pinch of salt, and pepper.

Heat a drizzle of oil in a large pan over medium heat.

Add pork and sear, turning occasionally, until browned all over, 4-8 minutes.

Turn off heat, transfer to a plate.

Wipe out pan.

Roast pork:

Once sweet potato has roasted 11 minutes, remove sheet pan from oven.

Carefully toss sweet potato, add pork to empty side of baking sheet.

Return to top rack until pork is cooked through and sweet potato is browned and

tender, 9-11 minutes.

Transfer pork to a cutting board to rest for at least 5 minutes.

Cook couscous:

Meanwhile, melt 2 TBS butter in a medium pot over medium high heat.

Add scallion whites and half the garlic (you’ll use the rest in the next step).

Cook until fragrant, 30 seconds.

Add couscous and stir to coat.

Stir in ¾ (1½) cups water, 1 tsp chicken stock concentrate, and a big pinch of salt.

Bring to a boil, then cover and reduce to a low simmer.

Cook until couscous is tender, 6-8 minutes.

Drain any excess liquid if necessary.

Season with salt and pepper if desired.

Keep covered off heat until ready to serve.

Make sauce:

While couscous cooks, heat a drizzle of oil in pan used for pork over medium heat.

Add remaining garlic and cook, stirring often, until fragrant, 30 seconds.

Add ¼ (1/3) cup water, 1 tsp BTB beef and 1 tsp BTB chicken, and cream cheese.

Cook, stirring occasionally, until cream cheese melts and sauce has thickened, 2-3 minutes.

Remove from heat and stir in 2 TBS butter.

Taste and season with salt and pepper if desired.

Finish & serve:

Stir roasted sweet potato into pot with couscous.

Thinly slice pork crosswise.

Divide couscous and pork between plates.

Spoon pan sauce over pork.

Garnish with scallion greens and serve.