with Couscous and Grilled Veggies
Ingredients: Chicken breast • Corn • Sweet bell pepper • Oranges • Moroccan couscous (durum wheat semolina) (wheat) • Honey • Walnuts • Vegetable broth concentrate (water, sugars (sugar, maltodextrin), vegetables and vegetable juice concentrate (carrots, celery, onion, tomato), salt, canola oil, dried potato, garlic powder, onion powder, natural flavour, yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Parsley • Garlic • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Chili flakes.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Honey
2 unit(s)
Orange
1 unit(s)
Chili Flakes
4 g
Garlic, cloves
2 unit(s)
Couscous
0.5 cup
Vegetable Broth Concentrate
1 unit(s)
Lemon-Pepper Seasoning
6 g
Sweet Bell Pepper
1 unit(s)
Walnuts, chopped
28 g
Parsley
7 g
Corn on the Cob
1 unit(s)
Salt
0.33 tsp
Pepper
0.15 tsp
Butter
3 tbsp
Oil
4 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water and broth concentrate. Season with salt and bring to a boil over high. Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Peel, mince or grate garlic.
- Zest, then juice orange.
- Roughly chop parsley.
- Husk corn. Place each cob on its side. Carefully cut kernels off cob, turning cob as you go and moving the knife along the cob in a downward motion.
- Core, then cut pepper into 1/2-inch pieces.
- On one side of a 18x12-inch piece of foil, arrange peppers, half the garlic and corn.
- Drizzle with 1 tbsp oil. Season with salt and half the Lemon-Pepper Seasoning. Fold foil in half over veggies and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches, using 1 tbsp oil per pouch.)
- Heat a large non-stick pan over medium. When hot, add walnuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate. - To the same pan, add orange juice, honey, remaining garlic, 1/4 tsp (1/2 tsp) chili flakes and 2 tbsp (4 tbsp) butter. Bring to a simmer over medium, then cook for 2-3 min, stirring often, until reduced. (TIP:If you like extra kick, add a little more chili flakes)
- Pat chicken dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
- Add chicken to the grill. Reduce heat to medium, close lid and grill for 6-8 min per side until chicken is cooked through.**
- Meanwhile, place pouch on one side of the grill and grill for 12-14 min, until veggies are tender.
- Transfer chicken and veggies to a plate.
- To the couscous, add 1 tbsp (2 tbsp) butter, orange zest, half the parsley and walnuts and fluff with a fork. Season with salt and pepper.
- Thinly slice chicken.
- Gently warm up orange-hot honey sauce.
- Divide couscous and veggies between plates.
- Top of couscous with chicken.
- Drizzle hot honey sauce over chicken and veggies.
- Sprinkle remaining parsley over veggies.
If you've opted to get chicken breasts, prep and grill in the same way the recipe instructs you to prep and grill pork chops, increasing grill time to 6-8 min per side.**
870
kcal
Calories
42
g
Fat
15
g
Saturated Fat
76
g
Carbohydrate
25
g
Sugar
8
g
Dietary Fiber
50
g
Protein
170
mg
Cholesterol
900
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
100
mg
Calcium
2.5
mg
Iron
