One-Pan Chicken & Veggie-Pesto Couscous

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the chicken and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm

TIP: Chicken is cooked when it's no longer pink inside.

Return the frying pan to a medium-high heat. Add the water and chicken-style stock powder 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.