One-Pan Pesto Chicken & Veggie Couscous
with Garlic Yoghurt
With minimal washing up and maximum flavour, this one's a keeper. Easy tricks like adding capsicum, spinach and lemon to couscous, tossing seared chicken with pesto and flavouring yoghurt with garlic are the secrets to this winning dinner.
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
2 clove
garlic
1 bag
green beans
1 bag
baby spinach leaves
½ unit
lemon
1 packet
chicken breast
1 packet
Greek-style yoghurt
(ContainsMilk)1 packet
chicken-style stock powder
1 packet
couscous
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)1 packet
basil pesto
(ContainsMilk, Tree Nuts)1 unit
capsicum
Not included in your delivery
olive oil
¾ cup
water
Finely chop the garlic (or use a garlic press). Trim and halve the green beans. Roughly chop the capsicum. Roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.
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.
Divide the veggie couscous between bowls and top with the pesto chicken. Dollop over the garlic yoghurt.