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
40g
Carbs
52g
Calories
510kcal
Fat
16g
Ingredients
Spice Blend, Spice Blend, Extra Virgin Olive Oil, Oregano, Red Onion, Garlic Powder, Black Pepper, Kaffir Lime, Lemon, Garlic, Brussel Sprouts, Heavy Cream, Kosher Salt, Israeli Couscous, Balsamic Vinegar, Chicken Base, Thyme, Chicken Breast, Dried Cranberries, Red Bell Pepper, Maple Syrup
Contains milk, candlenuts, wheat, soybeans.
Reviews
4.4
Based on 86 reviews
Dee · 08/29/25
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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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