Quick One-Pan Pesto Chicken & Couscous
with Veggies & Parsley
This robustly-flavoured recipe comes together in just one pan, and with two kinds of pesto: our sundried tomato-based red pesto, which the lemony chicken and couscous soak up like a treat, and our creamy basil pesto dressing for the finishing touch.
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
1
carrot
1 packet
chicken breast
1 sachet
lemon pepper seasoning
1 packet
garlic paste
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 bag
parsley
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
¾ cup
water
Nutritional Values
Utensils
Instructions
• Thinly slice carrot into half-moons. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and lemon pepper seasoning, stirring occasionally, until browned, 3-4 minutes (it will finish cooking in step 5!). Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring occasionally, until softened, 3-4 minutes. Add garlic paste and cook until fragrant, 1 minute.
TIP: The seasoning will char in the pan, this adds to the flavour!
• Return chicken to pan, then add red pesto, stirring to coat. Add the water, couscous and chicken-style stock powder. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Roughly chop parsley leaves. • Divide pesto chicken and couscous between bowls. • Drizzle with creamy pesto dressing. Garnish with parsley to serve. Enjoy!