Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
82th pctl
More protein than 82% of 1,366 meals
Protein density
7.4g /100cal
Leaner than 95% of meals
vs Poultry average
17% lighter
This680
Avg816
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Sodium Smart✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Israeli Couscous
Green Beans
Cream Cheese
Chicken Stock Concentrate
Lemon
Dried Thyme
Garlic
Broccoli
Chicken Cutlets
Tomato
Scallions
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Wash and dry produce. Trim green beans if necessary; cut crosswise into 1-inch pieces. Peel and finely chop garlic. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2
Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and half the garlic; season with salt and pepper. Cook, stirring occasionally, until tender and slightly blistered, 5-6 minutes. TIP: If green beans haven’t softened, stir in 1-2 TBSP water and cook a bit more. Turn off heat; transfer to a plate; cover with foil to keep warm. Wipe out pan.
3
While green beans cook, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, 30 seconds.Stir in 1 cup water (2 cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.Drain any excess water if necessary. Keep covered off heat until ready to use in Step 6.
4
Pat chicken* dry with paper towels; season all over with thyme, salt, and pepper.Heat a drizzle of oil in pan used for green beans over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.Remove pan from heat. Transfer chicken to a cutting board to rest; tent with foil to keep warm. Let pan cool for 1-2 minutes.
5
Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add tomato and scallion whites; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes.Stir in stock concentrates and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until slightly reduced, 2-3 minutes.Remove pan from heat. Whisk in cream cheese until melted and combined. Season with salt and pepper.
6
Slice chicken crosswise.To pot with couscous, stir in green beans, scallion greens, and lemon zest. Stir in a squeeze of lemon juice to taste. Season with salt and pepper to taste.Divide green bean couscous between plates. Top with chicken; drizzle with tomato cream sauce. Serve with remaining lemon wedges on the side.
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Wash and dry produce. Trim green beans if necessary; cut crosswise into 1-inch pieces. Peel and finely chop garlic. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2
Step 2
Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and half the garlic; season with salt and pepper. Cook, stirring occasionally, until tender and slightly blistered, 5-6 minutes. TIP: If green beans haven’t softened, stir in 1-2 TBSP water and cook a bit more. Turn off heat; transfer to a plate; cover with foil to keep warm. Wipe out pan.
3
Step 3
While green beans cook, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, 30 seconds.Stir in 1 cup water (2 cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.Drain any excess water if necessary. Keep covered off heat until ready to use in Step 6.
4
Step 4
Pat chicken* dry with paper towels; season all over with thyme, salt, and pepper.Heat a drizzle of oil in pan used for green beans over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.Remove pan from heat. Transfer chicken to a cutting board to rest; tent with foil to keep warm. Let pan cool for 1-2 minutes.
5
Step 5
Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add tomato and scallion whites; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes.Stir in stock concentrates and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until slightly reduced, 2-3 minutes.Remove pan from heat. Whisk in cream cheese until melted and combined. Season with salt and pepper.
6
Step 6
Slice chicken crosswise.To pot with couscous, stir in green beans, scallion greens, and lemon zest. Stir in a squeeze of lemon juice to taste. Season with salt and pepper to taste.Divide green bean couscous between plates. Top with chicken; drizzle with tomato cream sauce. Serve with remaining lemon wedges on the side.
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Values are per serving, as published by the meal provider. Saturated fat and sugars are not reported by this provider and oils, salt & pepper added at home are not included.
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Be the first to rate this meal ↓ Opening I tracked my mom’s Uber Eats spending for a month. $387. That number made me physically uncomfortable. She’s not ordering fancy stuff. just dinner because she’s exhausted after work and the idea of chopping vegetables sounds like a personal attack. The delivery apps know this. They...
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