Meal Kit
Roasted Bone-In Chicken Breast with Roasted Garlic Herb Demi
and tomato fennel couscous
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 2 Green Onion
- 4 Garlic Clove
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4 tsp. Chicken Demi-Glace Concentrate
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1 oz. Butter
- 2 Roma Tomato
- 2 tsp. Chimichurri Seasoning
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1 Tbsp. Sun-Dried Tomato Pesto
- 1 Fennel Bulb
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¾ cup Pearl Couscous
- 16 oz. Bone-in Skin-On Chicken Breasts
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.
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Nutrition (per serving)
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Calories889
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Carbohydrates63g
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Fat45g
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Protein58g
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Sodium1808mg
Recipe Steps
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
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1 prep
slice and separate green onion dice tomato ¼ inch mince garlic dice fennel ½ inch cut butter into 4 pieces
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2 cooking chicken
medium non stick, medium high 2 t oil season ¼ t salt and pinch pepper sear 4-5 minutes, transfer to oven to finish
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3 making cous cous
bring 4 cups water to a boil add cous cous once boiling and cook for 5-6 minutes, until tender, drain while waiting for water to boil, use same pan from chicken dont wipe, add fennel, sear 3 minutes, stir, add ¼ t salt and cook 3-4 minutes and stir add ¼ garlic, cook 30 seconds add tomatoes remove from heat once cous cous is cooked and strained return to pan, fold in fennel tomato mixture, green onion tops ¼ t salt, 3 pieces of butter, and ½ of chimichurri seasoning
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4 cooking sauce
same pan from fennel, wipe clean, medium heat add 2 t oil, remaining garlic and bottoms of green onions cook for 1 minute, add chimichurri cook for 30 seconds, add 2T water, demi and remaining butter cook for 1 minute until reduced by ½
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5 plate
plate
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