Quick Prep Crumbed Chicken & Couscous Salad
with Creamy Pesto Dressing & Lemon- Gluten
- Wheat
- Milk
- Eggs
- Walnut
- May contain traces of allergens
- Soy
- Almond
- Macadamia
- Cashew
Everything about this salad is fresh and tasty. The crisp, couscous salad packs a punch from the kalamata olives and is ready to welcome crumbed chicken to your table. The creamy pesto dressing gives it that extra aromatic kick and brings all the flavours together! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
½ packet
vegetable stock pot
1 packet
chicken breast
½
lemon
1 packet
Trimmed Green Beans
1 packet
baby spinach leaves
1 packet
kalamata olives
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
Not included in your delivery
olive oil
¾ cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. • To a medium bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people /1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with fork and set aside.
• Meanwhile, set air fryer to 200°C. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Place chicken into the air fryer basket and cook until cooked through (when no longer pink inside), 15-18 minutes. • Transfer to a paper towel-lined plate. Season with salt and pepper.
TIP: No air fryer? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. Season with salt and pepper.
• While the chicken is cooking, slice lemon into wedges and half trimmed green beans. • Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain, then add to the bowl with the couscous. • To the bowl with couscous and green beans, add baby spinach leaves, kalamata olives, a good squeeze of lemon juice and a drizzle of olive oil. • Season with salt and pepper and toss to combine.
• Divide olive couscous salad between bowls and top with chicken. Drizzle over creamy pesto dressing. • Serve with any remaining lemon wedges. Enjoy!
