What’s in it
Names and any recorded quantities are retained below. Saved ingredient fields.
Hot Honey
Sour Cream
Israeli Couscous
Green Beans
Chicken Stock Concentrate
Lemon
Yogurt
Garlic
Broccoli
Chicken Cutlets
Chili Flakes
Cilantro
Tunisian Spice Blend
Basmati Rice
Salt
Olive Oil
Butter
Black Pepper- Olive Oil
AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.
See the source statement and complete meal details for allergen information. Check the current package for the complete ingredients and allergen statement.
Ingredient images are reference photographs or AI illustrations, not exact products or portions. Original ingredient names, quantities and allergen details are retained. Photo credits and licences.
Nutrition
Saved brand nutrition. Check the linked source for the serving basis.
| Calories | 890 |
|---|---|
| Protein | 54g |
| Carbohydrate | 104g |
| Total fat | 29g |
| Dietary fiber | 6g |
| Sodium | 1,230mg |
Preparation
- Preparation
- 10 minutes
Preparation time is not necessarily total cooking or heating time.
Saved instructions are reproduced below. Follow the current package or recipe if it differs.
Step 1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.Peel and mince garlic. Zest and quarter lemon.In a medium bowl, combine Tunisian Spice Blend, half the garlic, half the yogurt, 1 TBSP olive oil, a squeeze of lemon juice, 1 tsp salt, and pepper (2 TBSP olive oil, a big squeeze of lemon juice, and 2 tsp salt for 4 servings).Pat chicken* dry with paper towels. Add to bowl with marinade and turn to coat.Set aside to marinate until ready to use in Step 5.
Open the saved step photo ↗Step 2
In a small pot, combine rice, one packet of stock concentrate, ¾ cup water, and a pinch of salt (two packets of stock concentrate and 1½ cups water for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. TIP: If not making rice, skip this step!Keep covered off heat until ready to serve.
Open the saved step photo ↗Step 3
While rice cooks (if making), cut broccoli into bite-size pieces if necessary. Roughly chop cilantro.Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and a pinch of chili flakes. Roast on top rack until browned and tender, 15-20 minutes.
Open the saved step photo ↗Step 4
While broccoli roasts, in a small bowl, combine sour cream, remaining yogurt, and remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Open the saved step photo ↗Step 5
Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat.Remove chicken from marinade, allowing excess to drip off; discard excess marinade. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. Turn off heat; transfer chicken to a cutting board to rest. Once cool enough to handle, slice crosswise.
Open the saved step photo ↗Step 6
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot (second small pot if you’re also making rice) over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, 30 seconds.Stir in one packet of stock concentrate and 1 cup water (two packets of stock concentrate and 2 cups water for 4). 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 serve.
Open the saved step photo ↗Step 7
Drizzle roasted broccoli with hot honey and carefully toss to combine on baking sheet.For Rice: Fluff rice with a fork; stir in half the lemon zest. Season with salt and pepper.For Couscous: Fluff couscous with a fork; stir in half the lemon zest. Season with salt and pepper.Divide chicken, hot honey broccoli, and your choice of lemony rice and/or lemony couscous between plates. Top chicken with garlic sauce and cilantro; sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.
Open the saved step photo ↗
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Sources & meal record
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Complete meal details
Nutrition Per Serving
Dietary Info
High ProteinPork-free
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Ingredients
How to Make It
Step 1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.Peel and mince garlic. Zest and quarter lemon.In a medium bowl, combine Tunisian Spice Blend, half the garlic, half the yogurt, 1 TBSP olive oil, a squeeze of lemon juice, 1 tsp salt, and pepper (2 TBSP olive oil, a big squeeze of lemon juice, and 2 tsp salt for 4 servings).Pat chicken* dry with paper towels. Add to bowl with marinade and turn to coat.Set aside to marinate until ready to use in Step 5.
Step 2
In a small pot, combine rice, one packet of stock concentrate, ¾ cup water, and a pinch of salt (two packets of stock concentrate and 1½ cups water for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. TIP: If not making rice, skip this step!Keep covered off heat until ready to serve.
Step 3
While rice cooks (if making), cut broccoli into bite-size pieces if necessary. Roughly chop cilantro.Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and a pinch of chili flakes. Roast on top rack until browned and tender, 15-20 minutes.
Step 4
While broccoli roasts, in a small bowl, combine sour cream, remaining yogurt, and remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Step 5
Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat.Remove chicken from marinade, allowing excess to drip off; discard excess marinade. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. Turn off heat; transfer chicken to a cutting board to rest. Once cool enough to handle, slice crosswise.
Step 6
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot (second small pot if you’re also making rice) over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, 30 seconds.Stir in one packet of stock concentrate and 1 cup water (two packets of stock concentrate and 2 cups water for 4). 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 serve.
Step 7
Drizzle roasted broccoli with hot honey and carefully toss to combine on baking sheet.For Rice: Fluff rice with a fork; stir in half the lemon zest. Season with salt and pepper.For Couscous: Fluff couscous with a fork; stir in half the lemon zest. Season with salt and pepper.Divide chicken, hot honey broccoli, and your choice of lemony rice and/or lemony couscous between plates. Top chicken with garlic sauce and cilantro; sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.
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Ingredients at a glance
From the saved ingredient list. Images are shown only where a provider image or an exact library match is available. Check the current package for the complete statement.
AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.
- Hot Honey
- Sour Cream
- Israeli Couscous
- Green Beans
- Chicken Stock Concentrate
- Lemon
- Yogurt
- Garlic
- Broccoli
- Chicken Cutlets
- Chili Flakes
- Cilantro
- Tunisian Spice Blend
- Basmati Rice
- Salt
- Olive Oil
- Butter
- Black Pepper
- Olive Oil
