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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Lemon
1 unit(s)
Shallot
¼ cup
Basil Pesto
(Contains Milk May contain Milk, Soy, 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*
Nutrition Values
Utensils
Cooking Steps
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.
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. 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.
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.
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.
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.
