HelloHero: One-Pan Pesto Crumbed Chick'n & Couscous

Name: HelloHero: One-Pan Pesto Crumbed Chick'n & Couscous with Veggies & Parsley
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Pot; 1 packet Red Pesto; 1 packet Couscous; 1 packet Creamy Pesto Dressing; 1 packet Baby Spinach Leaves; 1 sachet Lemon Pepper Seasoning; 300 g Plant-Based Crumbed Chicken; 2 Garlic; 1 Carrot; 1 packet Parsley

with Veggies & Parsley

Get up to $200 off!

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 plant-based crumbed chick'n and couscous soak up like a treat, and our creamy basil pesto dressing for the finishing touch.

Tags:

Veggie

Allergens:

Almond

•Milk

•Gluten

•Wheat

•Eggs

•Walnut

•Soy

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 sachet

Vegetable Stock Pot

1 packet

Red Pesto

(Contains: Almond, Milk; May be present: Cashew, Eggs, Macadamia, Walnut.)

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Creamy Pesto Dressing

(Contains: Milk, Eggs, Walnut; May be present: Cashew, Macadamia, Almond.)

1 packet

Baby Spinach Leaves

1 sachet

Lemon Pepper Seasoning

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Wheat, Soy;)

Garlic

Carrot

1 packet

Parsley

Nutritional Values

Calories770 kcal

Energy (kJ)3220 kJ

Fat37.3 g

of which saturates3.8 g

Carbohydrate76.8 g

of which sugars9.8 g

Dietary Fibre12.5 g

Protein27.1 g

Sodium1470 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

Cooking Steps

• Thinly slice carrot into half-moons. Finely chop garlic.

• In a large frying pan, heat enough olive oil to coat base over medium-high heat.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate. Sprinkle with lemon pepper seasoning and cover to keep warm.
• Wipe out and 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.

• Return chick'n 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, 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.

• Roughly chop parsley leaves.
• Divide couscous between bowls. Top with pesto-crumbed chick'n.
• Drizzle with creamy pesto dressing. Garnish with parsley to serve. Enjoy!