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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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the veggie couscous between bowls and top with the pesto chicken. Dollop over the garlic yoghurt.