Williams Sonoma

Pan-seared chicken and carrots with mint pesto and couscous

Dairy Free, Soy Free

2 Servings, 720 Calories/Serving

25 – 35 Minutes

The recipe, developed for us by the cooks of the Williams-Sonoma test kitchen, marks the start of an exciting new partnership between Sun Basket and the iconic housewares company. The contrast of flavors and textures is inspired, from the rustic mint pesto for the chicken, to the sides of couscous and lemony sautéed shredded carrots. If you don’t manage to finish off the pesto, any leftovers will be equally good with fish or lamb.


  • Fresh mint
  • 1 ounce roasted almonds
  • 1 to 2 shallots
  • 1 lemon
  • Two 6-ounce boneless skin-on chicken breasts
  • ½ cup whole wheat couscous
  • ½ teaspoon Marash chile flakes (optional)
  • 6 ounces shredded carrots



Make the mint pesto

  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the almonds.
  • Peel and finely chop the shallot.
  • Zest and juice the lemon, keeping the zest and juice separate.
In a bowl, combine the mint, almonds, half the shallot, 1½ teaspoons lemon juice, and ¼ cup oil; stir until well blended. Season to taste with salt and pepper. Reserve the remaining lemon juice for the carrots.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken, skin side down, and cook, turning once, until browned and cooked through, 4 to 6 minutes per side, depending on thickness. Transfer to a plate to rest, skin side up; do not wipe out the pan. While the chicken cooks, start the couscous.


Cook the couscous

In a pot, combine ½ cup water and 1 teaspoon oil and lightly season with salt. Bring to a boil. Stir in the couscous, remove from the heat, cover, and let stand until the couscous is tender and the water is absorbed, 5 to 6 minutes. Fluff with a fork. While the couscous cooks, start the carrots.


Cook the shredded carrots

In the same pan used to cook the chicken, over medium-high heat, add 1 tablespoon oil, if dry. Add the remaining shallot and as much marash chile flakes as you like. Add the shredded carrots and cook, stirring, until just tender, 2 to 3 minutes. Remove from the heat and stir in the lemon zest and 2 teaspoons lemon juice. Season to taste with salt and pepper.



Transfer the chicken to individual plates. Spoon the carrots and couscous alongside. Dollop the chicken with half the mint pesto; serve with the remaining pesto on the side.


Chef's tip

To get dinner to the table even more quickly, cut the chicken breasts in half horizontally to split them into slender cutlets. Follow the cooking instructions in step 2, but shorten the cooking time to 2 to 4 minutes per side.

Nutrition per serving: Calories: 720, Protein: 46 g, Total Fat: 38 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 6 g, Cholesterol: 100 mg, Carbohydrates: 53 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 620 mg

Contains: tree nuts, wheat

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