One-Pan Zingy Chicken & Pesto Couscous
with Veggies & Herby Dressing
- Gluten
- Wheat
- Milk
- Almond
- May contain traces of allergens
- Soy
- Cashew
- Eggs
- Macadamia
- Walnut
This robustly-flavoured, one-pan winter warmer delivers maximum comfort with two distinct kinds of pesto. Lemony chicken and fluffy couscous soak up our rich, sundried tomato-based red pesto like a dream for a deeply savoury, warming base. Finished with a luxurious drizzle of creamy basil pesto dressing, it’s a cosy, soul-satisfying dinner with next to no washing up.
Ingredients
1
Capsicum
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Creamy Pesto Dressing
(Contains: Milk)
330 g
Chicken Thigh
1 packet
Fetta Cubes
(Contains: Milk)
2
Garlic
1 sachet
Lemon Pepper Seasoning
1 packet
Parsley
1 packet
Red Pesto
(Contains: Almond, Milk May be present: Cashew, Eggs, Macadamia, 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
• Thinly slice carrot into half-moons. Finely chop garlic. • Cut chicken thigh into 2cm chunks.
• 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 baby spinach leaves until wilted. 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. • Drizzle with creamy pesto dressing. Garnish with parsley to serve. Enjoy!
