Paprika Chicken with Green Olive Couscous and Roasted Carrots

This Mediterranean-inspired dish brings together bold, savory flavors for a memorable meal. 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 add a touch of caramelized goodness and a simple sour cream crema drizzled over the chicken ties everything together. It’s a hearty, balanced dinner that’s sure to become a favorite.

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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

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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. Roughly chop olives.
2. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on 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 olives and cook, stirring, until warmed through, about 30 seconds. Add 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 couscous cooks, pat chicken dry with paper towels; season all over with savory paprika blend, salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Transfer chicken to a cutting board.
5. In a small bowl, combine sour cream and water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Once couscous is done, stir in sun-dried tomato paste and 1 tablespoon butter (2 tablespoons for 4 servings) until thoroughly combined. Taste and season with salt and pepper.
7. Slice chicken crosswise. Divide carrots, couscous and chicken between plates in separate sections. Drizzle crema over chicken. Serve.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes about 6-8 minutes; regular couscous cooks in about 5 minutes off heat.

Can I make this dish dairy-free?

Omit the butter and use a dairy-free alternative for the crema, such as a plant-based sour cream or yogurt.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.