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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
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

onion

3 clove

garlic

1 unit

courgette

1 unit

capsicum

1 packet

chicken breast

2 sachet

lemon pepper spice blend

1 packet

creamy pesto dressing

(ContainsMilk)

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

couscous

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

1 punnet

basil

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

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).

2

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.

3

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!

4

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.

5

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.

6

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.