Meal Kit

Grilled North African Chicken

with lemon-honey vinaigrette and grilled onion couscous

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Red Onion
  • 1 Lemon
  • 0.125 oz. Mint
  • 1 Persian Cucumber
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1 oz. Berbere Seasoning
  • Info
    ½ cup Couscous
  • ½ fl. oz. Honey

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Grill Pan or Outdoor Grill
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Lightly coat grill or grill pan with cooking spray. Preheat to medium-high heat. Peel onion and slice into ½" rounds. Zest lemon, halve, and juice. Stem and mince mint. Trim cucumber, quarter lengthwise, then cut into ¼" pieces. Season both sides of chicken breasts with a pinch of salt and seasoning blend. Drizzle chicken with ¼ tsp. olive oil.

  2. 2

    Make the Couscous

    Place couscous in a mixing bowl with a pinch of salt. Pour boiling water on top. Stir 10 seconds, cover, and set aside 10 minutes. Uncover and fluff. While couscous sits, grill onions.

  3. 3

    Grill the Onions

    Place onions on grill. Flip occasionally until charred, 5-6 minutes. Transfer to a plate. Set aside.

  4. 4

    Make the Vinaigrette

    Combine honey, 2 tsp. lemon juice, mint (to taste), 2 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside to let flavors marry.

  5. 5

    Grill the Chicken

    Place chicken on grill. Cook undisturbed 3-4 minutes. Flip and cook until chicken is charred and reaches a minimum internal temperature of 165 degrees, 3-4 minutes. Remove from grill and rest 3 minutes. Don't worry if chicken becomes very charred; it's supposed to!

  6. 6

    Finish the Dish

    Finely chop onions. Add cucumbers and onions to couscous. Toss to combine. Serve chicken on a plate alongside couscous. Garnish couscous with lemon zest (to taste). Drizzle vinaigrette over chicken.

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