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Carla Hall’s Lemony Chicken Tarragon Chimichurri

June 2, 2016
Food & Drink

Carla Hall’s Lemony Chicken Tarragon Chimichurri Recipe


  • Zester
  • Medium bowl
  • Small pot
  • Large pan
  • Paper towel
  • 2 Small bowls


  • Tuscan Kale(4oz/8oz)
  • Lemons (2/4)
  • Chicken Stock Concentrate(1/2)
  • Tarragon(¼ oz/¼ oz)
  • Garlic (1 Clove/2 Cloves)
  • Heirloom Grape Tomatoes (4 oz/8 oz)
  • Couscous(Contains: Wheat)(1/2 Cup, 1 Cup)
  • Chicken Breasts(12 oz/24 oz)
  • Dijon Mustard (2 tsp/4 tsp)
  • Brown Sugar(1 TBSP/2 TBSP)
  • Chili Flakes [SPICY] (1 tsp/1 tsp)
  • Olive Oil (5 TBSP/10 TBSP)


  1. 1. Marinate Kale. Wash and dry all produce. Remove stems and any 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. Vigorously massage leaves with hands until tender, then set aside.
  2. 2. Make Stock and Prep. 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.
  3. 3. Cook Couscous. Once stock is boiling, add couscous to the pot. Remove from heat, cover, and set aside.
  4. 4. Cook Chicken. 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 for 5 minutes.
  5. 5. Make Sauces. 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.
  6. 6. Finish and Serve. Fluff couscous with a fork, then season with salt, pepper, and lemon juice (to taste). Add tomatoes and 1 TBSP dressing to kale and toss to combine. Divide couscous, kale mixture, and chicken between plates. Spoon remaining dressing over everything and serve with chimichurri and lemon wedges on the side for dipping and drizzling.