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 recipe.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ unit
red onion
2 clove
garlic
1 unit
capsicum
1 packet
chicken breast
1 sachet
lemon pepper seasoning
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 sachet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
½ cube
chicken stock
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 punnet
basil
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
water (for the dressing)
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Instructions
Finely chop the red onion (see ingredients). Finely chop the garlic. Cut the capsicum into 2cm chunks. Cut the chicken breast into 2cm chunks. In a medium bowl, combine the lemon pepper spice blend and a drizzle of olive oil. Add the chicken, season with salt and pepper, then toss to coat. Set aside.
In a small bowl, mix the creamy pesto dressing and the water (for the dressing).
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, stirring, until browned, 3-4 minutes. Transfer to a medium bowl. Return the frying pan to a medium high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 2-3 minutes. Add the capsicum and cook, tossing, until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute.
TIP: The chicken will continue cooking in step 5!
Return the chicken to the pan with the red pesto and stir to coat. Pour in the water (for the couscous) and crumble in chicken stock (1/2 cube for 2 people / 1 cube for 4 people). 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 and thinly slice the basil leaves. Roughly chop the baby spinach leaves. Once the couscous is done, fluff up with a fork and stir through the baby spinach leaves and 1/2 the basil. Season to taste.
Divide the chicken couscous between bowls. Drizzle over the creamy pesto dressing. Garnish with the remaining basil.