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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!

Tags:Quick
Allergens:Milk/LaitWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 unit

Lemon

50 g

Shallot

¼ cup

Basil Pesto

(ContainsMilk/Lait)

¾ cup

Pearl 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*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3473 kJ
Calories830 kcal
Fat41 g
Saturated Fat5 g
Carbohydrate65 g
Sugar6 g
Dietary Fiber7 g
Protein52 g
Cholesterol125 mg
Sodium550 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Peeler
Zester
Large Non-Stick Pan
Measuring Spoons
Medium Pot
Measuring Cups
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

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

2

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-brown, 2-3 min per side, then transfer directly to a baking sheet. Bake chicken, in the middle of the oven, until cooked through, 8-10 min.**

3

While chicken cooks, 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. Add 1 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.

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

5

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

6

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