Carla Hall's Summery Lemon Chicken
with Tarragon Chimichurri
You’re a key ingredient in the fight against AIDS. To that end, HelloFresh has teamed up with chef Carla Hall to bring you her Summery Lemon Chicken recipe, which was specially crafted for EAT (RED) SAVE LIVES. Built around pan-cooked chicken breasts, fluffy couscous, and a kale salad with citrus, its flavors truly soar when you add the garlicky tarragon chimichurri sauce. According to Carla, it’s an “easy-to-make, delicious recipe for you and your loved ones to enjoy.”
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Tuscan Kale
2 unit
Lemon
1 unit
Chicken Stock Concentrate
¼ ounce
Tarragon
1 clove
Garlic
4 ounce
Heirloom Grape Tomatoes
½ cup
Couscous
(Contains Wheat)
12 ounce
Chicken Breasts
2 teaspoon
Dijon Mustard
1 tablespoon
Brown Sugar
1 teaspoon
Chili Flakes
Not included in your delivery
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
Once stock is boiling, add couscous to pot. Remove from heat, cover, and set aside.
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.
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.
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.
