HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto Chicken With Lemony Couscous
Pesto Chicken with Lemony Couscous

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 a picture-perfect salad. It is paired with a crispy pesto chicken that is as easy to make as 1,2,3!


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 unit


50 g


¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

¾ cup

Pearl Couscous


200 g


6 g


¼ cup

Feta Cheese, crumbled


Not included in your delivery

2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3264 kJ
Calories780 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate64 g
Sugar6 g
Dietary Fiber7 g
Protein53 g
Cholesterol135 mg
Sodium710 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Medium Pot
Measuring Cups
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F.Wash and dry all produce.

Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then finely chop the shallot. Peel, then mince or grate garlic. Using a vegetable peeler, peel zucchini lengthwise into long ribbons. Pat chicken dry with paper towels, then season with salt and pepper.


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


Meanwhile, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add couscous and garlic. Stir together, until couscous is slightly golden, 2-3 min. Add1 1/3 cups water and 1 tsp salt (dbl both 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.


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 and couscous to the dressing. Season with salt and pepper. Toss together.


Heat the same pan (from step 2) over low heat. When the pan is hot, add remaining lemon zest and remaining pesto. Cook, stirring together, until pesto is warmed through and slightly loose, 1 min.


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