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Seared Chicken & Heirloom Tomatoes in Brown Butter Sauce

over Spinach Couscous

Cooking time

25 minutes




610 /serving

Juicy chicken breast enveloped in a brown butter sauce? There’s very little not to love here, even for the pickiest people around the dinner table. The beauty of this rustic dish lies in its simplicity: pan-seared chicken is served atop fluffy couscous that is studded with wilted spinach. Then, everything is drizzled in a sauce made from the chicken pan fond, butter, and sweet and bright heirloom tomatoes. Scallions sprinkled overtop give a little bite to the tender meat and silky sauce, and it all comes together in an easy 25 minutes.

We will send you:

  • 2 Chicken breasts
  • 90g Baby spinach
  • 1 Garlic clove
  • 2 Scallions
  • 225g Heirloom tomatoes
  • 100g Whole wheat couscous
  • 15ml White wine vinegar
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Gluten, Milk, Mustard, Sulphites, Wheat

You will need:

Small pot (or kettle)
Large pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Large heatproof bowl
Total Fat
25 g
Saturated Fat
9 g
590 mg
Total Carbs
51 g
4 g
49 g
9 g
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 7 to 10 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the chicken rest for 5 minutes before thinly slicing against the grain.
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Mise en place
While the chicken cooks, in a small pot (or kettle), bring 1 cup of water to a boil (double for 4 portions). Large dice the tomatoes. Roughly chop the spinach; toss with a drizzle of olive oil and season with S&P to taste. Mince the garlic. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
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Cook the couscous
In a large heatproof bowl, combine the couscous with the boiling water. Cover the bowl with a plate and let sit for 10 minutes. Add the spinach and fluff the cooked couscous with a fork. Season with ½ the remaining spice blend and S&P to taste; set aside in a warm spot.
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Make the sauce
While the couscous cooks, in the reserved pan of fond, melt 2 tbsp of butter (double for 4 portions) on medium. Cook, stirring frequently, 2 to 3 minutes, until the butter starts to foam; season with S&P. Add the white bottoms of the scallions and garlic. Cook, stirring frequently and scraping the browned bits (or fond) from the bottom of the pan, until fragrant. Add the tomatoes and vinegar. Cook, stirring frequently, 2 to 3 minutes, until beginning to soften; season with the remaining spice blend and S&P to taste.
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Plate your dish
Divide the spinach couscous between your plates. Top with the finished chicken. Spoon the sauce over the chicken. Garnish with the green tops of the scallions. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.