HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pan Pesto Chicken & Veggie Couscous
One-Pan Pesto Chicken & Veggie Couscous

One-Pan Pesto Chicken & Veggie Couscous

with Garlic Yoghurt

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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.

Allergens:MilkGlutenTree Nuts

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 bag

green beans

1 bag

baby spinach leaves

½ unit


1 packet

chicken breast

1 packet

Greek-style yoghurt


1 packet

chicken-style stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 unit


Not included in your delivery

olive oil

¾ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2600 kJ
Fat26 g
of which saturates6.1 g
Carbohydrate46.4 g
of which sugars8.8 g
Dietary Fibre0 g
Protein47.5 g
Cholesterol0 mg
Sodium245 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.