One-Pan Pesto Chicken & Veggie Couscous
with Garlic Yoghurt
With minimal washing up and maximum flavour, this one's a keeper. Easy tricks like adding tomato, spinach and lemon to couscous, tossing seared chicken with pesto and flavouring yoghurt with garlic are the secret to this winning dinner.
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.
Ingredients
2 clove
garlic
1 punnet
cherry tomatoes
1 bag
baby spinach leaves
½ unit
lemon
1 packet
chicken breast
1 packet
Greek-style yoghurt
(Contains Milk;)
1 cube
chicken stock
1 packet
couscous
(Contains Gluten, Wheat;)
1 tub
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). Halve the cherry tomatoes. Roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.
In a large frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt and whisk to combine. Season to taste with salt and pepper.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside. Transfer to a medium bowl, cover and set aside to rest.
Return the frying pan to a medium-high heat. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) 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.
TIP: For the low-calorie option, use 1/2 the couscous. Fluff up the couscous with a fork, then stir through the cherry tomatoes, baby spinach, lemon zest, a good squeeze of lemon juice and a pinch of salt and pepper.
Thinly slice the chicken, then return to the medium bowl, along with the basil pesto and any resting juices. Toss to combine, then season to taste. Divide the veggie couscous between bowls and top with the pesto chicken. Dollop over the garlic yoghurt.
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