Chicken Breasts With Tomato Cream Sauce & Green Bean Couscous

What You’ll Need

• ~1 lb regenerative organic pasture raised chicken breast 

• Kosher salt & freshly ground black pepper

• 1 tsp dried thyme (or fresh, finely chopped)

• 1 tbsp high-heat oil (e.g. grapeseed or avocado)

• 8 oz green beans, trimmed and cut into 1" pieces

• 2 cloves garlic, divided (minced)

• 1 cup Israeli couscous

• 1 tbsp butter

• 1 tomato, diced

• 2 scallions, whites & greens separated, thinly sliced

• ¼ cup chicken broth or stock

• 2 tbsp cream cheese

• 1 lemon, zested & juiced

• Extra butter, salt & pepper to finish

Let’s Cook

1. Cook the Green Beans:
   Heat a drizzle of oil in a large pan over medium-high. Add green beans and half the garlic. Season with salt and pepper. Cook, stirring occasionally, until tender and slightly blistered (~5–6 minutes). Transfer to a plate and keep warm.

2. Make the Couscous:
   In a small pot over medium-high heat, melt 1 tbsp butter. Add remaining garlic, stirring until fragrant (about 30 sec). Add couscous and toast briefly. Pour in 1¼ cups water (or equivalent broth) plus pinch of salt. Cover, reduce to low heat, and cook until couscous is tender (~6–8 minutes). Drain any excess liquid if needed.

3. Cook the Chicken:
   Pat chicken dry and season generously with thyme, salt, and pepper. In the pan used for green beans, heat more oil over medium-high. Add chicken and cook until browned and cooked through (~4–6 min per side). Transfer to a cutting board, tent with foil and rest.

4. Make the Sauce:
   In that same pan, melt 1 tbsp butter. Add tomato and scallion whites; cook for 2–3 minutes until softened. Add chicken broth and stir to combine. Simmer 2–3 minutes. Remove from heat and whisk in the cream cheese until smooth and creamy. Season to taste with salt and pepper.

5. Assemble & Serve:
   Slice the chicken. Into the pot of couscous, stir in the cooked green beans, scallion greens, and lemon zest. Squeeze in lemon juice and adjust seasoning. Divide among plates, top with sliced chicken, and drizzle with tomato cream sauce.