Chicken Thyme with Green Bean Couscous

Savor a delicious chicken dish accented with thyme, served alongside couscous mixed with green beans and a refreshing tomato cream sauce with a touch of lemon zest.

Great

% Daily Values based on a 2,000 calorie diet

Step 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.

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. 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.

Step 3

While green beans cook, melt 1 TBSP butter in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, 30 seconds. Stir in 1 cup water 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.

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.

Step 5

Melt 1 TBSP butter 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 ½ cup water. 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.

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.