This robustly-flavoured recipe comes together in just one pan, and with two kinds of pesto: our sundried tomato-based red pesto, which the lemony chicken and couscous soak up like a treat, and our creamy basil pesto dressing for the finishing touch.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
Parsley
1 sachet
Vegetable Stock Pot
1 packet
Couscous
1 packet
Baby Spinach Leaves
1 sachet
Lemon Pepper Seasoning
2
Garlic
1 packet
Creamy Pesto Dressing
660 g
Chicken Breast
1 packet
Red Pesto
1
Carrot
• Thinly slice carrot into half-moons. Finely chop garlic.
• Cut chicken breast into 2cm chunks.
• 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 3!). 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 and cook until fragrant, 1 minute.
TIP: The seasoning will char in the pan, this adds to the flavour!
TIP: Cook in batches if your pan is getting crowded.
• 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.
• Roughly chop parsley leaves.
• Divide pesto chicken and couscous between bowls.
• Drizzle with creamy pesto dressing. Garnish with parsley to serve. Enjoy!