Chicken Breast in Smashed Tomato Sauce
with Cheese and Pesto Couscous
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Breast in Smashed Tomato Sauce in just 20 minutes for a delicious and speedy meal.
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
Garlic Clove
20
Chicken Stock Paste
110
Couscous
(Contains Cereals containing gluten May contain Soya)
260
Diced Chicken Breast
125
Baby Plum Tomatoes
12
Balsamic Glaze
(Contains Sulphites)
50
Fresh Pesto
(Contains Milk)
50
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
10
Butter
220
Water for the Couscous
½
Sugar
75
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Keep your butter (see pantry for amount) in the fridge.
b) Peel and grate the garlic (or use a garlic press).
c) 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 and 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) 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 cold butter.
c) Taste and season with salt and pepper.
a) Stir the 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!
