Chicken Breast in Smashed Tomato Sauce
with Cheese and Pesto Couscous
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4 unit(s)
Garlic Clove
20 grams
Chicken Stock Paste
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
240 grams
Diced British Chicken Breast
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
32 grams
Pesto
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
240 milliliter(s)
Water for the Couscous
½ tsp
Sugar
75 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a medium saucepan on medium-high heat.
a) Once the oil is hot, add half the garlic and cook for 30 secs.
b) Pour in the water for the couscous (see pantry for amount) and half the chicken stock paste. Bring to the boil.
c) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan.
d) Leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and baby plum tomatoes. Season with salt and pepper.
c) Fry until the chicken is golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Stir the remaining garlic and balsamic glaze into the pan until combined.
b) Carefully squish the tomatoes until they burst, then add the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
a) Bring the sauce to a simmer and reduce until slightly thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Once thickened, remove from the heat and vigorously stir in the butter (see pantry for amount) and half the pesto.
c) Taste and season with salt and pepper.
a) Stir the remaining pesto through the couscous and fluff up with a fork.
b) Share the pesto couscous between your bowls, then top with the chicken and smashed tomato sauce.
c) Crumble the Greek style salad cheese over the top to finish.
Enjoy!
Step 3 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.
