Garlicky Chicken & Basil Pesto Couscous
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Garlicky Chicken & Basil Pesto Couscous

Garlicky Chicken & Basil Pesto Couscous

with Roast Veggies & Flaked Almonds

Have you heard the expression “less is more”? Well, tonight is all about that with a couscous tossed with roasted veggies for a juicy pop of flavour and garlic herby chicken. Add fresh basil pesto and that’s all you’ll need to create this nourishing dish.

Tags:
Air Fryer Friendly
Over 30g protein
Allergens:
Milk
Almond
Brazil Nut
Cashew
Hazelnut
Pecan
Pistachio
Pine Nut
Walnut
Macadamia

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

courgette

½

lemon

1 packet

Flaked Almonds

1 packet

Chicken Breast

(May be present Gluten, Soy. )

1 sachet

Garlic & Herb Seasoning

1 sachet

Chicken-Style Stock Powder

1 packet

Couscous

1 packet

baby leaves

1 packet

basil pesto

(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )

Not included in your delivery

olive oil

¾ cup

boiling water

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Nutrition Values

Energy (kJ)2763 kJ
Calories660 kcal
Fat27.4 g
of which saturates4 g
Carbohydrate50.6 g
of which sugars8.7 g
Dietary Fibre7.3 g
Protein50.7 g
Sodium1207 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Air Fryer
Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Cut carrot and courgette into bite-sized chunks. • Set your air fryer to 200°C. Place veggies into the air fryer basket, drizzle with olive oil, season with salt and pepper and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

2
2

• Meanwhile, zest lemon to get a pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

2
3

• Return pan to medium-high heat with a drizzle of olive oil. Cook chicken and garlic & herb seasoning until cooked through, 3-5 minutes each side.

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• Boil the kettle. Place chicken-style stock stock powder and couscous in a large heatproof bowl. • 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 a fork, then stir through basil pesto and set aside.

5
5

• Add cooked veggies to the couscous, along with baby leaves, lemon zest and a squeeze of lemon juice. Toss to combine and season to taste.

6
6

• Slice the chicken. • Divide garlicky chicken and roast veggie pesto couscous between bowls. • Garnish with toasted almonds to serve. Enjoy!