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HelloHero: One-Pan Double Pesto Chicken & Couscous
HelloHero: One-Pan Double Pesto Chicken & Couscous

HelloHero: One-Pan Double Pesto Chicken & Couscous

with Veggies & Parsley

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.

Tags:
Calorie Smart
Allergens:
Gluten
Wheat
Eggs
Milk
Walnut
Almond

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.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Calories812 kcal
Energy (kJ)3400 kJ
Fat33.5 g
of which saturates4.3 g
Carbohydrate44 g
of which sugars8.4 g
Dietary Fibre6.4 g
Protein81.9 g
Sodium958 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid

Cooking Steps

Get prepped
1

• Thinly slice carrot into half-moons. Finely chop garlic.
• Cut chicken breast into 2cm chunks.

Cook the chicken & veggies
2

• 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.

Add the couscous
3

• 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.

Finish & serve
4

• Roughly chop parsley leaves.
• Divide pesto chicken and couscous between bowls.
• Drizzle with creamy pesto dressing. Garnish with parsley to serve. Enjoy!

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