Crispy chicken with capsicum & pesto
Please log in to save or rate.
Time to make:
$5.15 per serve
(at time of publication)
Full ingredients list:
2 cups reduced-salt vegetable stock
1¼ cups wholemeal couscous
6 boneless skinless chicken thigh fillets
3 capsicums (1 red, 1 yellow, 1 green), deseeded, sliced
1 medium onion, peeled, sliced
2 garlic cloves, sliced
1 x 400g can no-added-salt chopped tomatoes
¼ cup basil pesto, to serve
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 180°C. Place the stock in a large saucepan and bring to boil. Sprinkle the couscous into the stock. Stir, cover couscous, remove from heat and set aside.
2 Spray a large heavy-based frying pan with olive oil and set over a medium-high heat. Place the chicken in the pan and cook for about 3 minutes, or until browned. Turn and cook chicken for a further 3 minutes. Transfer the chicken to a plate, cover and set aside.
3 Spray pan again lightly with oil and sauté the capsicum, onion and garlic for 2–3 minutes. Add the canned tomatoes and stir to combine. Nestle the chicken into the capsicums and bake for 10 minutes, or until chicken is cooked through.
4 Fluff couscous with a fork and season with cracked black pepper. Serve chicken over couscous, topped with a drizzle of basil pesto.
About this recipe
First published: April 2019