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Pesto Chicken

Pesto Chicken

with Lemony Couscous and Zucchini Salad

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Lemony couscous with crumbles of feta cheese and beautiful zucchini ribbons makes for the prettiest salad. Paired with a crispy skinned pesto chicken thats is easy as 1,2,3!

Tags:Eat First
Allergens:Milk/LaitTree Nut/NoixWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

340 g

Chicken Breasts

1 unit

Lemon

56 g

Red Onion, chopped

10 g

Parsley

35 g

Basil Pesto

(ContainsMilk/Lait, Tree Nut/Noix)

¾ cup

Israeli Couscous

(ContainsWheat/Blé)

227 g

Zucchini

10 g

Garlic

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

2.5 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories731 kcal
Fat33 g
Saturated Fat8 g
Carbohydrate59 g
Sugar5 g
Dietary Fiber5 g
Protein53 g
Cholesterol121 mg
Sodium440 mg
Utensils
Utensils
Peeler
Paper Towel
Zester
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Pot
Measuring Cups
Large Bowl
Whisk
InstructionsPDF
Instructions
1

Preheat the oven to 425°F (to bake the chicken). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Zest, then juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges. Roughly chop the parsley. Mince or grate the garlic. Using a vegetable peeler, peel the zucchini(s) lengthwise into long ribbons. Pat the chicken dry with paper towels, then season with salt and pepper.

2

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden, 2-3 min per side. Remove pan from heat and transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven until the chicken is cooked through, 8-10 min. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**)

3

Meanwhile, heat a medium pot over medium-high heat. When pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook until softened, 2-3 min. Add couscous and garlic. Stir together until couscous is slightly golden, 2-3 min. Add 1 1/3 cups water (dbl for 4 ppl) and 1 tsp salt (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 8-10 min.

4

Meanwhile, in a large bowl, whisk together half the lemon zest, half the pesto, 1 tbsp lemon juice (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). When the couscous is tender, add the zucchini ribbons, parsley and couscous to the large bowl with the dressing. Season with salt and pepper. Toss together.

5

Heat the same large non-stick pan over low heat. When the pan is hot, add remaining lemon zest and remaining pesto. Cook, stirring together, until the pesto is warmed and slightly loose, 1 min.

6

Thinly slice the chicken. Divide the chicken and couscous salad between plates. Spoon the lemony-pesto sauce over the chicken. Sprinkle over the feta and squeeze a lemon wedge over the salad, if desired.