Pan-seared chicken and carrots with mint pesto and couscous
25 – 35 Minutes
A rustic mint pesto adds flair to this easy chicken dinner developed by Sun Basket and the Williams Sonoma Test Kitchen.
In your bag
- ½ cup whole wheat couscous
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- 3 tablespoons roasted almonds
- 2 or 3 sprigs fresh mint
- 1 or 2 shallots
- 1 lemon
- ¼ pound shredded carrots
- ½ teaspoon Marash chile flakes (optional)
In a hurry? To get dinner on the table even more quickly, cut the chicken breasts in half horizontally, splitting them into slender cutlets. Follow the cooking instructions in Step 2, but shorten the cooking time to 2 to 4 minutes per side.
Calories: 720, Protein: 48g (96% DV), Fiber: 11g (44% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 6g, Saturated Fat: 6g (30% DV), Cholesterol: 105mg (35% DV), Sodium: 135mg (6% DV), Carbohydrates: 50g (17% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts, Wheat
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.