One Pot Chicken and Couscous
with Red Pesto and Basil
- Almond
- Soy
- Wheat
- Gluten
Ingredients
Chicken Breast
Capsicum
packet
Red Pesto
packet
Baby Spinach Leaves
packet
Flaked Almonds
(Contains: Almond; )
sachet
Lemon Pepper Seasoning
Red Onion
2
Garlic
Courgette
packet
Creamy Pesto Dressing
(Contains: Soy; )
packet
Couscous
(Contains: Wheat, Gluten; )
Lemon
sachet
Chicken-Style Stock Powder
Basil
Nutrition Values
Cooking Steps
Finely chop the red onion. Finely chop the garlic (or use a garlic press). Cut the zucchini into 1cm half-moons. Cut the capsicum into 2cm chunks. Slice the lemon into wedges. Cut the chicken into 2cm chunks. Place the chicken in a medium bowl with the lemon pepper spice blend and season with salt and pepper. Drizzle with olive oil, toss to coat and set aside. In a small bowl, mix the creamy pesto dressing and the water (for the dressing).
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 2-3 minutes. Set aside.
Return the frying pan to a high heat with a drizzle of olive oil. Once hot, add the chicken and cook, stirring occasionally, until browned, 3-4 minutes. Transfer to a clean medium bowl. TIP: The chicken will continue cooking in step 5!
Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the red onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the zucchini and red capiscum and cook, tossing occasionally, until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute
Return the chicken to the pan with the red pesto and stir to coat. Pour in the water and crumble in a chicken stock cube. Add the couscous and stir to combine. Bring to the boil, cover with a lid or foil then remove from the heat. Leave for 5 minutes, or until all the liquid is absorbed. While the couscous is cooking, pick the basil leaves and thinly slice. Roughly chop the baby spinach leaves. Fluff up with a fork and stir through the baby spinach leaves and 1/2 the basil. Season to taste with salt and pepper.
Divide the chicken and red pesto cous cous between bowls. Drizzle over the creamy pesto dressing and sprinkle over the flaked almonds. Garnish with the remaining basil. Serve with lemon wedges.
