Pan-seared chicken and carrots with mint pesto and couscous

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pan-seared chicken and carrots with mint pesto and couscous

Williams Sonoma

Pan-seared chicken and carrots with mint pesto and couscous

Dairy-Free, Soy-Free, Mediterranean, Diabetes-Friendly, Protein Plus

2 Servings, 670 Calories/Serving

20–35 Minutes

A rustic mint pesto adds flair to this easy chicken dinner developed by Sunbasket and the Williams Sonoma Test Kitchen.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup whole wheat couscous
  • Sunbasket coriander-cumin spice blend (coriander - cumin)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 3 tablespoons dry-roasted almonds
  • 1 or 2 organic shallots
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh mint
  • ¼ pound organic shredded carrots
  • ½ teaspoon Marash chile flakes (optional)

Nutrition per serving

Calories 670, Total Fat 31g (40% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 125mg (5% DV), Total Carb. 51g (19% DV), Fiber 11g (39% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 50g
Contains: Tree Nuts (almond), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the couscous

In a medium sauce pot, bring ¾ cup [1½ cups] lightly salted water to a boil. Stir in the couscous and coriander-cumin spice blend and remove from the heat. Cover and let stand until the couscous is tender and the liquid is absorbed, 6 to 8 minutes. Fluff with a fork and cover to keep warm.
While the couscous cooks, prepare the chicken.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the mint pesto.


Make the mint pesto

  • Coarsely chop the almonds.
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup]. Set aside half for the carrots.
  • Zest and juice the lemon, keeping the zest and juice separate; set aside the zest for the carrots (the juice will be divided between the mint pesto and the carrots). [Zest and juice 1 lemon; save the remaining lemon.]
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the almonds, mint, half the shallots, 1½ teaspoons [1 TBL] lemon juice, and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper. Let stand while you prepare the carrots.


Cook the carrots

In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the carrots, remaining shallots, and as much Marash chile as you like. Season with salt and pepper and cook, stirring occasionally, until the carrots are just tender, 2 to 4 minutes. Remove from the heat and stir in the lemon zest and 2 teaspoons [4 tsp] lemon juice. Season to taste with salt and pepper.


Transfer the chicken, carrots, and couscous to individual plates. Drizzle the mint pesto over the chicken and serve.
Kids Can!
  • Measure the water for the couscous.
  • Measure the shallots.
  • Juice the lemon.
  • Strip the mint leaves.
  • Stir the pesto.