Lemon Chicken with Tarragon Chimichurri and Couscous

This bright and flavorful lemon chicken dish is perfect for a sunny dinner. Pan-seared chicken breasts are served over fluffy couscous alongside a massaged kale salad with grape tomatoes and a zesty lemon-mustard dressing. The real star is the garlicky tarragon chimichurri, which adds a fresh, herbaceous kick.

Inspired by warm-weather flavors, this meal comes together in about 35 minutes and is sure to become a weeknight favorite. The combination of citrus, herbs and tender chicken makes every bite satisfying.

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Ingredients

4 ounce Tuscan KaleView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Remove stems and large ribs from kale and discard. Chop leaves into bite-sized pieces. Zest one lemon until you have 1 tsp zest, then cut into halves. Add kale, zest and juice from one lemon half to a medium bowl. Season with salt and pepper. Massage leaves with hands until tender, then set aside.
2. Bring 1 cup water, stock concentrate and a pinch of salt to a boil in a small pot. Pick tarragon leaves from stems; discard stems. Roughly chop leaves. Mince 1 clove garlic (we sent more). Halve grape tomatoes lengthwise. Cut remaining lemon into wedges.
3. Once stock is boiling, add couscous to pot. Remove from heat, cover and set aside.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until browned on surface and no longer pink in center, 6-10 minutes per side. Remove from heat and let rest 5 minutes.
5. While chicken cooks, make the dressing: in a small bowl, whisk together mustard, brown sugar, 1 tsp tarragon, juice from remaining lemon half, 4 TBSP olive oil and salt and pepper (to taste). In another small bowl, make the chimichurri: combine remaining tarragon, garlic, chili flakes (to taste), a squeeze of lemon and a large drizzle of olive oil. Season with salt and pepper.
6. Fluff couscous with a fork, then season with lemon juice, salt and pepper to taste. Toss kale in bowl with tomatoes and 1 TBSP dressing. Divide couscous, kale mixture and chicken between plates. Spoon over remaining dressing. Serve with chimichurri for dipping and lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different green instead of kale?

Yes, you can substitute kale with spinach or Swiss chard, but adjust cooking time as needed.

What can I serve instead of couscous?

Quinoa, rice or orzo would work well in place of couscous.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days.