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 refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Finely chop the garlic (or use a garlic press). Halve the cherry tomatoes. Roughly chop the baby spinach leaves. Zest the lemon 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. Add the Greek yoghurt to the garlic oil mixture and 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). Transfer to a medium bowl and cover to keep warm. TIP: The chicken is cooked trough when it's no longer pink inside.
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.
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 bowl. Add the basil pesto, toss to combine and season to taste. Divide the veggie couscous between bowls and top with the pesto chicken. Dollop over the garlic yoghurt.