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

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)

  • 2 Green Onion
  • 4 Garlic Clove
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • Info
    1 oz. Butter
  • 2 Roma Tomato
  • 2 tsp. Chimichurri Seasoning
  • Info
    1 Tbsp. Sun-Dried Tomato Pesto
  • 1 Fennel Bulb
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1


    slice and separate green onion dice tomato ¼ inch mince garlic dice fennel ½ inch cut butter into 4 pieces

  2. 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

  3. 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

  4. 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

  5. 5



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