One-Pot Chicken & Couscous

Name: One-Pot Chicken & Couscous with Red Pesto & Basil
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; ½ unit red onion; 2 clove garlic; 1 unit capsicum; 1 packet chicken breast; 1 sachet lemon pepper seasoning; 1 packet creamy pesto dressing; 1 tsp water (for the dressing); 1 sachet red pesto; ¾ cup water (for the couscous); ½ cube chicken stock; 1 packet couscous; 1 punnet basil; 1 bag baby spinach leaves

with Red Pesto & Basil

Up to 180$ + Free Treats / Extras for Life

Love a one-pot wonder? Well this one's for you! With succulent chicken breast, zingy lemon pepper spice blend and our flavour bomb red pesto, this is an easy-to-make, amazing-to-eat couscous recipe.

Allergens:

Milk

•Eggs

•Walnut

•Almond

•Gluten

•Wheat

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½ unit

red onion

2 clove

garlic

1 unit

capsicum

1 packet

chicken breast

1 sachet

lemon pepper seasoning

1 packet

creamy pesto dressing

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

1 sachet

red pesto

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

½ cube

chicken stock

1 packet

couscous

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

1 punnet

basil

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

water (for the dressing)

¾ cup

water (for the couscous)

Nutritional Values

per serving

Energy (kJ)2962 kJ

Fat36.8 g

of which saturates5.2 g

Carbohydrate46.1 g

of which sugars11.6 g

Protein43.6 g

Sodium681 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

Cooking Steps

Finely chop the red onion (see ingredients). Finely chop the garlic. Cut the capsicum into 2cm chunks. Cut the chicken breast into 2cm chunks. In a medium bowl, combine the lemon pepper spice blend and a drizzle of olive oil. Add the chicken, season with salt and pepper, then toss to coat. Set aside.

In a small bowl, mix the creamy pesto dressing and the water (for the dressing).

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, stirring, until browned, 3-4 minutes. Transfer to a medium bowl. Return the frying pan to a medium high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 2-3 minutes. Add the capsicum and cook, tossing, until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute.

TIP: The chicken will continue cooking in step 5!

Return the chicken to the pan with the red pesto and stir to coat. Pour in the water (for the couscous) and crumble in chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Add the couscous and stir to combine. Bring to the boil, cover with a lid or foil then remove from the heat. Leave until all the liquid is absorbed, 5 minutes.

While the couscous is cooking, pick and thinly slice the basil leaves. Roughly chop the baby spinach leaves. Once the couscous is done, fluff up with a fork and stir through the baby spinach leaves and 1/2 the basil. Season to taste.