Paprika Chicken with Green Olive Couscous and Roasted Asparagus

This vibrant dish brings the bold, sunny flavors of the Mediterranean straight to your table. Tender chicken cutlets are seasoned with a savory paprika blend and pan-seared until golden, then served alongside fluffy Israeli couscous tossed with sun-dried tomato paste and briny green olives. Sweet roasted carrots and a final drizzle of tangy crema tie everything together for a memorable meal that’s both satisfying and surprisingly simple to prepare.

Perfect for a weeknight dinner that feels special, this recipe balances protein, grains and vegetables in one colorful plate. The combination of smoky paprika, rich tomato and creamy sour cream creates layers of flavor that will have everyone asking for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Trim, peel and cut the carrot on a diagonal into ½-inch-thick pieces. Roughly chop the green olives.
2. Toss the carrot pieces on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add the chopped olives and cook, stirring, until warmed through, about 30 seconds. Add the couscous, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to use.
4. While the couscous cooks, pat the chicken cutlets dry with paper towels. Season all over with the savory paprika blend, salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board.
5. In a small bowl, combine the sour cream with water, adding 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper.
6. Once the couscous is done, stir in the sun-dried tomato paste and 1 tablespoon butter (2 tablespoons for 4 servings) until thoroughly combined. Taste and adjust seasoning with salt and pepper.
7. Slice the chicken crosswise. Divide the roasted carrots, couscous and chicken between plates, keeping them in separate sections. Drizzle the crema over the chicken and serve.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and takes about 6-8 minutes; regular couscous cooks in about 5 minutes. Adjust water accordingly (usually 1:1 ratio).

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for the crema. You can also use a dairy-free yogurt for a lactose-free option.

Can I add other vegetables?

Absolutely! Roasted bell peppers, zucchini or cherry tomatoes would complement the dish nicely. Just adjust roasting times as needed.