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Baked pesto chicken with citrus couscous

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Herby pesto chicken served with couscous – a great alternative to starchy carbohydrates.
Serves
1
Prep
15 minutes
Cook
20 minutes
Each 686g serving contains (excludes serving suggestion)
KCal
622
Carbs
60.30g
Protein
59.40g
Fat
17.30g
Saturates
1.40g
Sugars
6.80g
Salt
1.40g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tsp olive oil
1 boneless, skinless chicken breast
100g couscous
250ml chicken stock
1 red onion, finely chopped
1 small red pepper, finely chopped
1 tbsp fresh parsley, chopped
grated zest and juice 1 lemon
1 tbsp pesto sauce
freshly ground black pepper
Method
  1. Preheat the oven to 200°C/gas mark 6.
  2. Heat the oil in a non-stick pan, add the chicken and fry for 2 minutes on each side until browned.
  3. Place the couscous in an ovenproof dish. Mix together with the stock, red onion, red pepper, parsley and the lemon zest and juice, then pour over the couscous and stir.
  4. Place the chicken on top of the couscous, then spoon over the pesto and season to taste.
  5. Cover the dish with foil and bake for 20 minutes.
  6. Once cooked, fluff up the couscous with a fork. Serve hot or cold.
Chefs tips
  • For a vegetarian version, try adding marinated or smoked tofu instead of chicken.
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