Carla Hall's Summery Lemon Chicken

Carla Hall's Summery Lemon Chicken

with Tarragon Chimichurri

Read more

You’re a key ingredient in the fight against AIDS. To that end, HelloFresh has teamed up with chef Carla Hall to bring you her Summery Lemon Chicken recipe, which was specially crafted for EAT (RED) SAVE LIVES. Built around pan-cooked chicken breasts, fluffy couscous, and a kale salad with citrus, its flavors truly soar when you add the garlicky tarragon chimichurri sauce. According to Carla, it’s an “easy-to-make, delicious recipe for you and your loved ones to enjoy.”


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Tuscan Kale

2 unit


1 unit

Chicken Stock Concentrate

¼ ounce


1 clove


4 ounce

Heirloom Grape Tomatoes

½ cup



12 ounce

Chicken Breasts

2 teaspoon

Dijon Mustard

1 tablespoon

Brown Sugar

1 teaspoon

Chili Flakes

Not included in your delivery

5 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat38 g
Saturated Fat5 g
Carbohydrate54 g
Sugar11 g
Dietary Fiber10 g
Protein49 g
Cholesterol100 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Remove stems and 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. Massage leaves with hands until tender, then set aside.


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.


Once stock is boiling, add couscous to pot. Remove from heat, cover, and set aside.


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 5 minutes.


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.


Fluff couscous with a fork, then season with lemon juice, salt, and pepper to taste. Toss kale in bowl with tomatoes and 1 TBSP dressing. Divide couscous, kale mixture, and chicken between plates. Spoon over remaining dressing. Serve with chimichurri for dipping and lemon wedges on the side.