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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
serving amount
serving amount

340 g

Chicken Breasts

1 unit


56 g

Red Onion, chopped

10 g


35 g

Basil Pesto

(ContainsMilk/Lait, Tree Nut/Noix)

¾ cup

Israeli Couscous


227 g


10 g


¼ cup

Feta Cheese, crumbled


Not included in your delivery

2.5 tbsp



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
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Pot
Measuring Cups
Large Bowl

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.


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.**)


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.


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.


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.


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.