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Pesto couscous with Italian-style chicken, tomato and lemon
A quick and tasty dish that combines fluffy couscous with basil pesto, fresh tomato and arugula, accompanied by spiced Italian-style chicken breast and a hint of lemon. Ideal for a light, flavor-packed dinner in just 15 minutes.
- Servings: 2
- Prep: 5 min
- Cook: 10 min
Ingredients
- 2 unit chicken breast
- 4 g vegetable stock
- 1 unit tomato
- 50 grams arugula
- 0.5 unit lemon, in wedges
- 50 grams basil pesto
- 150 grams couscous
- 150 ml water
- 15 ml olive oil
- 2 grams salt
- 1 gram pepper
- 0.75 g oregano
- 0.35 g dried basil
- 0.35 g dried thyme
- 0.13 g dried rosemary
- 0.3 g garlic powder
Instructions
- Cook the couscous: in a pan, heat the water with the vegetable stock and a pinch of salt until it reaches a boil.
- In a large bowl, mix the couscous with a drizzle of oil. When the liquid boils, pour it over the couscous and stir. Cover the bowl and let it rest for 5 minutes. Then fluff the couscous with a fork.
- Cook the chicken: heat a drizzle of oil in a pan over medium heat. Add the breasts, season with salt and pepper, and cook for 3–4 minutes per side until golden and cooked through.
- Sprinkle the Italian seasoning over the breasts, remove the pan from the heat and set aside. Remember to wash your hands and utensils after handling raw meat.
- Prepare the salad: cut the tomato into small cubes. In the bowl with the couscous, add the basil pesto, the tomato and the arugula. Add a drizzle of oil, season with salt and pepper to taste, and mix well.
- Cut the breasts into 1–2 cm strips. Serve the pesto couscous salad on each plate, top with the chicken, and finish by squeezing lemon juice to taste.
Nutrition (per serving)
- Calories: 716 kcal
- Protein: 40 g
- Carbohydrates: 66 g
- Fat: 25 g
- Fiber: 6 g