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Baked pesto chicken with citrus couscous

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Baked pesto chicken with citrus couscous
Herby pesto chicken served with couscous – a great alternative to starchy carbohydrates.
Serves
1
Prep
15 minutes
Cook
20 minutes
Each 683g serving contains (excludes serving suggestion)
KCal
596
Carbs
60.5g
Fibre
10.9g
Protein
52.7g
Fat
13.5g
Saturates
3.2g
Sugars
15.5g
Salt
0.57g
Fruit/Veg Portion
2
Ingredients

Ingredients

1 tsp olive oil
1 boneless, skinless chicken breast
60g wholewheat couscous
150ml chicken stock
1 red onion, finely chopped (150g)
1 small red pepper, finely chopped (100g)
1 tbsp fresh parsley, chopped
grated zest and juice 1 lemon
1 tbsp pesto sauce
freshly ground black pepper
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Method

Recipe tips
  • For a vegetarian version, try adding marinated or smoked tofu instead of chicken.
  • If you can’t get hold of a red onion a brown one will work just as well.
  • Any sun-dried tomato paste will work instead of pesto.
  • Don’t worry if you don’t have parsley or lemon, this recipe will be just as tasty without.
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