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Chicken + Lemon Cous Cous 

Lemon Chicken + Cous Cous


  • 1 Boneless Skinless Cage Free Chicken Breast (1 per person)
  • 1 cup Couscous
  • 1 cup Quinoa
  • Spinach
  • Kale
  • Green Beens
  • Tomato
  • Corn
  • Arugula
    Herb butter sauce:
  • 1/2 cup chardonnay or sauvignon blanc
  • 1/2 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • juice of 1/2 a lemon
  • 1/2 stick of homemade butter (2 tbsp)
  • 1 tbsp fresh herbs of your choice (Basil, parsley, chives)
  • salt and pepper to taste
  • cornstarch


Cook Couscous and quinoa per directions on package. Mix together in serving bowl and set aside. In a large skillet add wine, broth, cream and lemon juice over medium heat. Let simmer until reduced by half (about 10 minutes). Add in butter, one tablespoon at a time. Stir and let melt. Add in herbs and salt and pepper. Cook for a few more minutes. If sauce hasn't thickened to your liking, add cornstarch (1 tbsp cold water + 1 tbsp cornstarch) and whisk it into your sauce and heat over medium heat. Take a few tablespoons of sauce out of pan and set aside in small bowl or cup. Pour the rest of the sauce into quinoa and couscous mixture. Using the same skillet as before, add 1 tbsp olive oil. Sauté kale, spinach, green beans, tomato and corn. About 5-6 minutes. Add vegetables to quinoa mixture. Again, in same skillet add 1 more tbsp of olive oil. Lightly season chicken breasts with salt and pepper. Heat olive oil to medium-high heat. Cook chicken on both sides for 5-7 minutes until golden and slightly crispy. While the chicken is cooking, mix fresh arugula in with the quinoa vegetable mixture. Being plating your dishes by putting a generous amount of mixture on each plate. Which chicken is done, top with chicken breast. Add a few sprigs of arugula to top, cracked black pepper, and the remaining herb butter sauce drizzled on top. Enjoy!

Earlier Event: March 13
Later Event: March 14