One-Pan Pesto Chicken & Veggie Couscous

In a large frying pan, heat olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil mixture and whisk to combine. Season to taste with salt and pepper.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside. Transfer to a plate and cover to keep warm.

Return the frying pan to a mediumhigh heat with a drizzle of olive oil. Add the green beans and capsicum and cook until tender, 4-5 minutes. Add the water and crumbled chicken stock and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid or foil and remove from the heat. Set aside until all the water is absorbed, 5 minutes.

Fluff up the couscous with a fork and stir through the baby spinach, lemon zest, a good squeeze of lemon juice and a pinch of salt and pepper. Thinly slice the chicken and place in a large bowl with the basil pesto and any resting juices. Toss to combine, then season to taste.