Baked pesto chicken with citrus couscous
prep: 15 minutes
cook: 20 minutes
serving: 1
Nutrition Facts
each serving
KCal
596
Carbs
60.5g
fiber
10.9g
Protein
52.7g
Fat
13.5g
Saturates
3.2g
Sugars
15.5g
Salt
0.57g
Fruit/Veg Portion
2
Ingredients
all 10 types- 1 tsp olive oil
- 1 boneless, skinless chicken breast
- 60g wholewheat couscous
- 150ml chicken stock
- 1 red onion, finely chopped (150g)
- 1 small red pepper, finely chopped (100g)
- 1 tbsp fresh parsley, chopped
- grated zest and juice 1 lemon
- 1 tbsp pesto sauce
- freshly ground black pepper
Directions
6 steps in totalStep 1
Preheat the oven to 200°C/gas mark 6.
Step 2
Heat the oil in a non-stick pan, add the chicken and fry for 2 minutes on each side until browned.
Step 3
Placethe couscous in an ovenproof dish. Mix together with the stock, redonion, red pepper, parsley and the lemon zest and juice, then pour over the couscousand stir.
Step 4
Place the chicken on top of the couscous, then spoon over the pesto and season to taste.
Step 5
Cover the dish with foil and bake for 20 minutes.
Step 6
Once cooked, fluff up the couscous with a fork. Serve hot or cold.
PRINT
I MADE IT
