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Greek Recipes
Pesto Chicken with Lemony Couscous

Pesto Chicken with Lemony Couscous

and Zucchini Salad

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3.4 / 4 Ratingout of 3253 ratings
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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/LaitSoy/SojaWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 unit

Lemon

56 g

Red Onion, chopped

7 g

Parsley

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

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*

¼ tsp

Salt and Pepper*

1 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories660 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate62 g
Sugar5 g
Dietary Fiber7 g
Protein53 g
Cholesterol145 mg
Sodium1800 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Peeler
Zester
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Medium Pot
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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PREP
PREP
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop parsley. Peel zucchini lengthwise into long ribbons. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then season with salt and pepper.

COOK CHICKEN
COOK CHICKEN
2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 2-3 min per side. Remove pan from heat. Add chicken on a baking sheet. Bake in middle of oven, until cooked through, 8-10 min.**

MAKE COUSCOUS
MAKE COUSCOUS
3

While chicken cooks, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, 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 (2 2/3 cups 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.

ASSEMBLE SALAD
ASSEMBLE SALAD
4

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

WARM PESTO
WARM PESTO
5

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

FINISH AND SERVE
FINISH AND SERVE
6

Slice chicken. Divide chicken and couscous salad between plates. Spoon lemony-pesto sauce over chicken and crumble over feta. Squeeze over a lemon wedge, if desired.