Pesto Chicken
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Pesto Chicken

with Lemony Couscous and Zucchini Salad

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

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Lemon

56 g

Red Onion, chopped

120 g

Archived

10 g

Parsley

0.18 cup

Basil Pesto

1 unit(s)

Zucchini

1 unit(s)

Garlic, cloves

¼ cup

Feta Cheese, crumbled

(Contains Milk)

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Nutrition Values

Calories210 kcal
Fat5 g
Saturated Fat1 g
Carbohydrate1 g
Sugar0 g
Dietary Fiber0 g
Protein39 g
Cholesterol125 mg
Sodium75 mg
Trans Fat0 g
Potassium550 mg
Calcium10 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

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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