And last, but certainly not least on the list of (RED) celebrity chef recipes this June is Carla Hall’s Summery Lemon Chicken with Tarragon Chimichurri. Fluffy couscous, nutrient-packed kale, and lean chicken breast join forces for a deliciously simple dinner to be reckoned with. The citrusy, mustard dressing and tarragon chimichurri don’t hurt, either. But the best part? Cooking this recipe helps raise money and awareness in support of (RED)’s fight against AIDS. 

So select it off the menu today and join us as we cook for a cause with a (RED) celebrity Chef Ambassador one last time.

The six stages of falling head-over-heels in love with Carla’s recipe:

1. Chimichurri wins you over

Can we talk about how easy this Argentinian herb sauce is to make? Tarragon, garlic, a squeeze of lemon, and a drizzle of olive oil is all you need. But of course we also threw in a pinch of chili flakes, salt, and pepper for good measure.

2. You get up close and personal with kale

Massaging kale is revolutionary, so don’t be afraid to get your hands in there and give the leaves a good rubdown for a minute or two. Doing so will tenderize the greens — which can often taste bitter — and ensure all the flavors from the lemon zest, lemon juice, salt, and pepper shine bright. Watch how it’s done in the video below.

3. Tarragon officially becomes your new favorite herb

It’s impossible to talk about this recipe without mentioning tarragon. This tender herb with narrow, grayish green leaves lends a distinctive licorice flavor we can’t get enough of. Fortunately, it works double duty in this recipe to dress up the kale and lend an extra oomph to the chimichurri.

4. You swoon over couscous

Not only does this supremely fluffy grain cook up in a jiffy (all you have to to do is put it in boiling water, cover, and remove from heat), but it also doesn’t disappoint in the flavor department. Cooking it in stock concentrate may have something to do with that…

5. You never think about chicken breast the same way again

Chicken breast? Bland and dry? NEVER. The key is to pat the meat dry with a paper towel before searing, and then let it rest for five(ish) minutes before serving.

6. You realize it’s a (RED) recipe, and start blushing big time

Cooking Carla’s recipe helps raise money and awareness in support of (RED)’s fight against AIDS. The goal? Ensuring no baby is born with HIV.

We have a feeling you’re already smitten by Carla’s recipe, which means it’s time to take your relationship to the next step and select it off the menu today. You two are about to meet in real life next week.