Chicken with Pesto Rosso Giant Couscous
with basil, courgette, tomato & spinach
Pesto rosso originates from Sicily, Italy, and can also be called "pesto alla siciliana".
Tags:
Calorie Smart
•Extra Veggies
•Family
•High Protein
Allergens:
Tarwe
•Melk (inclusief lactose)
•Cashewnoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
75 g
Giant couscous
½ piece
Courgette
½ piece
Red onion
1 piece
Chicken breast with Mediterranean herbs
5 g
Fresh basil
½ piece
Roma tomato
25 g
Pesto rosso
50 g
Spinach
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2873 kJ
Calories687 kcal
Fat29.8 g
Saturated Fat4.3 g
Carbohydrate65.3 g
Sugar10.5 g
Dietary Fiber8.5 g
Protein36.2 g
Salt1.1 g
Potassium316.3 mg
Calcium102 mg
Iron2.2 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
•Pan with Lid
•Colander
•Wok or sautépan
•Tall-Sided Pan
•Salad Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the giant couscous for 12 - 14 minutes, covered, then drain and transfer to a sieve. Rinse briefly under lukewarm water.
- Meanwhile, dice the courgette and tomato. Slice the onion into half rings.
2
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Fry the onion for 2 minutes, then add the courgette and season with salt and pepper.
- Fry for 6 - 8 minutes, then add the tomato and fry for 2 more minutes.
- Gradually add the spinach and allow to wilt and reduce.
Did you know… courgettes are high in iron, vitamin C and calcium.
3
- Meanwhile, heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken for 2 - 3 minutes per side.
- Lower the heat and fry for 4 - 5 more minutes, or until done.
- Remove the chicken from the pan and cut into strips.
- Roughly chop the basil.
4
- In a salad bowl, combine the giant couscous with the fried vegetables, the pesto and half of the basil. Season to taste with salt and pepper.
- Serve the salad on plates and top with the chicken.
- Garnish with the rest of the basil to finish.
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