Pesto Chicken with Lemony Couscous
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Pesto Chicken with Lemony Couscous

Pesto Chicken with Lemony Couscous

and Zucchini Salad

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

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

1 unit(s)

Shallot

¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Sulphites)

¾ cup

Pearl Couscous

1 unit(s)

Zucchini

2 unit(s)

Garlic, cloves

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories500 kcal
Fat28 g
Saturated Fat4.5 g
Carbohydrate12 g
Sugar4 g
Dietary Fiber3 g
Protein41 g
Cholesterol125 mg
Sodium430 mg
Trans Fat0 g
Potassium950 mg
Calcium75 mg
Iron2 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.

Utensils

Large Non-Stick Pan
Measuring Spoons
Medium Pot
Measuring Cups
Large Bowl
Whisk

Instructions

PREP
1

Zest, then juice half the lemon (whole lemon for 4ppl). 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 towel, then season with salt and pepper.

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. 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.**

MAKE COUSCOUS
3

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. Add 1 1/3 cups water (dbl 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
4

Whisk together half the lemon zest, half the pesto, 1 tbsp lemon juice and 1 tbsp oil (dbl 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.

WARM PESTO
5

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 and slightly loose, 1 min.

FINISH AND SERVE
6

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

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