Paprika Chicken with Green Olive Couscous and Roasted Broccoli

This hearty Mediterranean-inspired dish delivers bold flavors, perfect for any night of the week. Tender paprika-spiced chicken pairs with couscous tossed with sun-dried tomato paste and briny green olives.

Sweet roasted carrots and a final drizzle of crema over the chicken makes this meal memorable.

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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

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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

1 teaspoon (tsp) Olive OilView 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, 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 in Step 5.
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 time and liquid ratios may differ. Israeli couscous is larger and chewier; regular couscous cooks faster and absorbs liquid more quickly.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for the crema.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.