Coconut-Lime Beurre Blanc Chicken over Brussels Sprouts and Couscous

Servings:
Coconut-Lime Beurre Blanc Chicken over Brussels Sprouts and Couscous 4.06/5 (18 votes)

Hands down the winner of the week (at least for me)! I spend an excessive amount of time attempting to please every age range of eaters at the table. It's a difficult task to create an interesting dish with complex flavors to satisfy the adults, that will also suit the simplicity of a child's pallet. I find myself selfishly pushing the kids a bit toward the adult dishes and then have guilt if it falls flat for them. All that to say, I was a little uneasy about the kids' reaction to this meal. And what a waste of good energy. They loved it. (Note: The recipe makes more couscous than you need for tonight. Reserve 1 cup for tomorrow's Italian Wedding Soup.)

Coconut-Lime Beurre Blanc Chicken over Shaved Brussels Sprouts and Pearl Couscous

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/4 cup pearl couscous
  • 1 1/2 cups water
  • 1 teaspoon kosher salt
  • 1/4 cup dry white wine
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground ginger
  • 1/2 cup light coconut milk
  • 2 teaspoons honey
  • 4 tablespoons butter
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, pounded 1/4" thick
  • kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 pound brussels sprouts, trimmed and thinly sliced
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Bring water and salt to a boil. Add couscous, reduce to a simmer, and let cook according to package directions - about 8-10 minutes. Drain and reserve in a bit of the pasta water to prevent sticking.
  2. Meanwhile, in a saucepan, bring wine, lime juice, and ginger to a boil, reduce to simmer, and let reduce to almost nothing.
  3. Stir in coconut milk and honey, simmer for 10 minutes or so. Then, stir in butter until it melts completely and the sauce is smooth. Adjust seasoning with salt and pepper.
  4. While the sauce cooks, season chicken with salt and pepper.
  5. Heat olive oil in a heavy skillet over medium high heat until it begins to shimmer.
  6. Add chicken and cook for about 3-4 minutes, flip, and cook another 2-3 minutes. Try not to overcook.
  7. Transfer chicken and lightly tent to keep warm.
  8. In the same pan, add a bit more olive oil if necessary. Then, add Brussels sprouts and cook over medium high, stirring frequently, until bright green and browned on the edges - about 3-4 minutes.
  9. Toss Brussels with cooked couscous and season to taste with kosher salt and pepper.
  10. Plate Brussels and couscous, top with chicken, and drizzle with Beurre Blanc.

Nutritional Information

Serving Size 460g Calories 781 Fat 42 Sat Fat 18 Sodium 945 Carbs 57 Sugars 6 Fiber 5 Protein 44.

NOTES

KID NOTE: Plate in individual portions of chicken, Brussels sprouts, and couscous (little pasta balls).

VEGETARIAN TIP: Replace the chicken with pan seared tofu.

GLUTEN MODIFICATIONS: Use brown rice couscous or rice.

17 Comments

  1. cholita41 says:

    What could I use instead of the dry white wine?

  2. adambomb says:

    Any veggies you’d recommend instead of Brussel sprouts?

  3. natdan0519 says:

    not sure if it’s cuz we are sick, but none of us found this was tasty? I expected some coconut taste to it but not even…

  4. rafew says:

    This was delicious. I’ve marked it as a favorite. However, I used Napa cabbage leftover from last weeks menu and it was fantastic. I had planned to use broccoli, as suggested above but at the last minute went with the Napa cabbage. Don’t miss this one.

  5. Dswot1 says:

    We had this for dinner last night and it was a fight who would get leftovers for lunch today. We will definitely make this again:)

  6. Tracey says:

    I loved this one! I put the sauce on for my husband and me, and then followed the “Kids” suggestion. Loved!

  7. LeAnn says:

    This was great. Easy and I already had chicken from last night so really quick. Used mashed potatoes and the sauce was great.

  8. Leigh says:

    My husband and I both loved this one!

  9. jessalynn4481 says:

    This is SO GOOD!! One of our favorites so far!

  10. Barbara says:

    My husband HATES coconut – should i substitute something, leave it out or just not tell him (though when it comes to coconut, he can tell even the subtlest of tastes!)?

  11. Kristie says:

    Everyone in my family LOVED this meal!! Thank you for the compliments I received.

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