Herby Chicken & Veggie Pesto Couscous

In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the chicken breast strips and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes. Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.

Return the frying pan to a medium-high heat. Add the water and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, then cover with a lid or foil and remove from the heat. Set aside until all the water is absorbed, 5 minutes.

Fluff up the couscous with a fork, then stir through the cherry tomatoes, baby spinach, basil pesto, lemon zest, a good squeeze of lemon juice and a pinch of salt and pepper.