HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Chicken & Couscous
One-Pot Chicken & Couscous

One-Pot Chicken & Couscous

With Red Pesto & Basil

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Love a one-pot wonder? Well, this one's for you! With succulent chicken breast, zingy lemon pepper spice blend and our flavour bomb red pesto, this is an easy-to-make, amazing-to-eat couscous sensation.

Allergens:MilkTree NutsGluten

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 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit


3 clove


1 unit


1 unit


1 packet

chicken breast

2 sachet

lemon pepper spice blend

1 packet

creamy pesto dressing


2 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

red pesto

(ContainsMilk, Tree Nuts)

1 cube

chicken-style stock powder

2 packet


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

1 punnet


1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 tsp

water (for the dressing)

1.25 cup

water (for the couscous)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2980 kJ
Fat39.9 g
of which saturates4.9 g
Carbohydrate47.7 g
of which sugars7.4 g
Dietary Fibre0 g
Protein38.9 g
Cholesterol0 mg
Sodium426 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the red onion. Finely chop the garlic (or use a garlic press). Slice the courgette into 1cm half-moons. Cut the capsicum into 2cm pieces. Cut the chicken breast into 2cm chunks. In a medium bowl, combine the chicken, lemon pepper spice blend and a pinch of salt and pepper. Drizzle with olive oil, toss to coat and set aside. In a small bowl, combine 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. Transfer to a second small bowl and set aside.


Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the lemon pepper chicken and cook, stirring occasionally, until browned, 3-4 minutes. Transfer to a plate.

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 onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the courgette and capsicum 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. Add the water (for the couscous) and crumble in 1 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 until all the liquid is absorbed, 5 minutes. While the couscous is cooking, pick the basil leaves and thinly slice. Roughly chop the baby spinach leaves. Fluff up the couscous with a fork and stir through the baby spinach and 1/2 the basil. Season to taste with salt and pepper.


Divide the chicken and red pesto couscous between bowls. Drizzle over the creamy pesto dressing and sprinkle over the toasted almonds. Garnish with the remaining basil.