One-Pan Double Pesto Chicken & Couscous

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and lemon pepper seasoning, stirring occasionally, until browned, 3-4 minutes (it will finish cooking in step 5!). Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring occasionally, until softened, 3-4 minutes. Add garlic paste and cook until fragrant, 1 minute.

TIP: The seasoning will char in the pan, this adds to the flavour! TIP: Cook chicken in batches for best results!

• Return chicken to pan, then add red pesto, stirring to coat. Add the water, couscous and chicken-style stock powder. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.

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