If you are using a screen reader and are having problems using this website, please call 1-855-272-7002 for assistance.
HelloFresh
Pesto Chicken

Pesto Chicken

with Lemony Couscous and Zucchini Salad

3.4 / 4 Rating
Rate this recipe
Download the recipe
Read more

Lemony couscous with crumbles of feta cheese and beautiful zucchini ribbons makes for a picture-perfect salad. It is paired with a crispy pesto chicken that is as easy to make as 1,2,3!

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

7 g

Parsley

35 g

Basil Pesto

(ContainsMilk/Lait, Tree Nut/Noix)

¾ cup

Israeli Couscous

(ContainsWheat/Blé)

200 g

Zucchini

6 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
Garlic Press
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Medium Pot
Measuring Cups
Large Bowl
Whisk
InstructionsPDF
Instructions
1 PREP
1 PREP
1

Preheat the oven to 450°F (to bake 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 remaining lemon into wedges. Peel, then mince, or grate garlic. Roughly chop parsley. Using a vegetable peeler, peel zucchini(s) lengthwise into long ribbons. Pat chicken dry with paper towel, then season with salt and pepper.

2 COOK CHICKEN
2 COOK CHICKEN
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 baking sheet. Bake in the middle of the oven until chicken is cooked through, 8-10 min. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**)

3 MAKE COUSCOUS
3 MAKE COUSCOUS
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 onions soften, 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 ASSEMBLE SALAD
4 ASSEMBLE SALAD
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). Set aside. When couscous is tender, add zucchini ribbons, parsley and couscous to the large bowl with dressing. Season with salt and pepper. Toss together.

5 WARM PESTO
5 WARM PESTO
5

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

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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