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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.

Instructions

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

Wash produce before use

Cook the couscous

In a medium sauce pot, bring 1½ cups lightly salted water to a boil. Stir in the couscous 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 water heats and 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 2 to 3 teaspoons oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 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.
Strip the mint leaves from the stems; coarsely chop the leaves.
Peel and finely chop enough shallots to measure ¼ 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).

In a small bowl, stir together the almonds, mint, half the shallots, 1½ teaspoons lemon juice, and 2 tablespoons oil. Season to taste with salt and pepper.

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 3 minutes. Remove from the heat and stir in the lemon zest and 2 teaspoons lemon juice; season to taste with salt and pepper.

Serve

Transfer the chicken, carrots, and couscous to individual plates. Dollop the chicken with half the mint pesto and serve the remaining pesto on the side.

Similar Recipes

Williams Sonoma

Pan-seared chicken and carrots with mint pesto and couscous

Dairy-Free, Soy-Free

2 Servings, 720 Calories/Serving

25 – 35 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket 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
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)

Chef's Tip

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.

Nutrition per serving

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.