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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 spring salad. Paired with a crispy skinned pesto chicken thats is easy as 1,2,3!

Allergens:Milk/LaitTree Nut/NoixWheat/Blé
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

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

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

Salt*

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Calories747 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate58 g
Sugar5 g
Dietary Fiber5 g
Protein49 g
Cholesterol131 mg
Sodium485 mg
Utensils
Utensils
Zester
Peeler
Paper Towel
Large Non-Stick Pan
Baking Sheet
Medium Pot
Measuring Cups
Whisk
Measuring Spoons
InstructionsPDF
Instructions
1

Preheat the oven to 400°F (to roast 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. Using a vegetable peeler, peel the zucchini(s) lengthwise into long ribbons.

2

Pat the chicken dry with paper towels, then season with salt and pepper. In a medium bowl, combine half the pesto, half the lemon zest and a drizzle of oil. Add the chicken and toss to coat all over. Heat a large non-stick pan over medium-high heat. Add chicken and cook until golden-brown, 2 min per side.

3

Transfer the chicken, to a parchment-lined baking sheet. Add the garlic cloves to the sheet and roast in the centre of the oven until the chicken is cooked through and the garlic cloves soften, 8-10 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)

4

Meanwhile, heat a medium pot over medium-high heat. Add a drizzle of oil, then the onions. Cook until softened, 2-3 min. Add couscous. Stir together until slightly golden, 2-3 min. Add 1 1/3 cups salted water (double for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer until couscous is tender, 7-8 min.

5

When the garlic cloves are softened, transfer cloves to another medium bowl. Mash the cloves with a fork. Whisk in the remaining lemon zest, remaining pesto, 1 tbsp lemon juice (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Add the zucchini ribbons, parsley and couscous. Season with salt and pepper. Toss together.

6

Divide the pesto chicken and zucchini couscous salad between plates. Sprinkle with the feta and squeeze over a lemon wedge, if desired.

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