One-Pot Chicken & Couscous
With Red Pesto & Basil
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.
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
Ingredients
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
(Contains Soy; )
2 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
red pesto
(Contains Milk, Tree Nuts; )
1 cube
Chicken-Style Stock Powder
2 packet
couscous
(Contains Gluten(Wheat); )
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
Utensils
Instructions
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.