Zesty Herb-Baked Chicken & Couscous
This dish layers familiar comfort with a few unexpected twists. Baked chicken breast, marinated in a zesty blend of lemon and herbs, is paired with fluffy couscous and maple-balsamic Brussels sprouts, roasted until lightly caramelized. Then comes the bell pepper sauce, simmered with red onion, garlic, kaffir lime leaf, and bumbu kuning—an aromatic Indonesian spice blend that adds subtle warmth. A scatter of dried cranberries over the top brings a final pop of sweetness and chew.
Nutritional facts
Protein
54g
Carbs
64g
Calories
630kcal
Fat
17g
Ingredients
Chicken Breast, Brussel Sprouts, Israeli Couscous, Dried Cranberries, Heavy Cream, Red Bell Pepper, Red Onion, Extra Virgin Olive Oil, Lemon, Balsamic Vinegar, Spice Blend, Maple Syrup, Kosher Salt, Chicken Base, Garlic Powder, Garlic, Black Pepper, Spice Blend, Thyme, Oregano, Kaffir Lime, Bay Leaf
Contains milk, candlenuts, wheat, soybeans.
Reviews
3.5
Based on 204 reviews
Tailore · 06/06/26
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About Abe Moiz
Chef Abe Moiz came to the U.S. about eight years ago from Nusa Tenggara Barat, Indonesia, and since then has become a pioneer in bringing some of the best flavors of his home to eaters abroad. After finding a partner, Moiz launched a stall in the Hollywood, Florida, farmers market under the name Krakatoa Indonesian Cuisine, which became a near-instant hit. He gained even more attention after a local radio host tasted his food. After a successful run in the farmers market, Moiz opened a brick-and-mortar restaurant, and the rest is history. Since opening his restaurant, Moiz has gained many more fans including local chef Michelle Bernstein and Guy Fieri, and debuted in the South Beach Wine and Food Festival. Krakatoa Indonesian Cuisine now also offers a retail line of sauce and seasoning blends for cooking at home.
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