One-Pan Pesto Chicken & Couscous
with Veggies & Creamy Pesto Dressing
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Capsicum
330 g
Chicken Breast
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Fetta Cubes
(Contains: Milk;)
2
Garlic
1 sachet
Lemon Pepper Seasoning
1 packet
Parsley
1 packet
Red Pesto
(Contains: Milk, Almond; May be present: Cashew, Macadamia, Eggs, Walnut.)
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
¾ cup
water (for the couscous)
Utensils
Cooking Steps
• Cut capsicum into bite-sized chunks. • Cut chicken thigh into 2cm chunks. Finely chop garlic.
• 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 capsicum, stirring occasionally, until softened, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. TIP: The seasoning will char in the pan, this adds to the flavour!
• Return chicken to pan, then add red pesto, stirring to coat. Add the water, couscous and vegetable stock. 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 spinach & rocket mix until combined. 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. • Crumble over fetta cubes and drizzle with creamy pesto dressing. Garnish with parsley to serve. Enjoy!
