Crunchy Pesto Chicken with Couscous
Enjoy this delicious Crunchy Pesto Chicken for only 0.5 bites per serving.
- 4 chicken breasts
- 2 tbsp reduced-fat pesto
- 500g cherry or baby plum tomatoes
- low-cal spray oil
- 1 garlic clove, crushed
- balsamic vinegar for drizzling
- 240g couscous (dry weight)
- 200ml boiling water
- juice of 1 lemon
- 4 spring onions, chopped
- 1/4 small cucumber, diced
- a handful of flat-leaf parsley, chopped
- salt and ground black pepper
- lemon wedges to serve
Preheat the oven to 200°C. Line 2 roasting pans with foil. Put the chicken in one of the pans and spread the pesto over the top. Bake in the oven for 30 mins or until cooked through.
Put the tomatoes in the other pan and spray lightly with oil. Sprinkle with the garlic and drizzle with the balsamic vinegar. Season lightly with salt and pepper. Roast in the oven for 15-20 mins until softened and starting to char.
Cook couscous as per packet instructions. Stir the lemon juice, spring onions, cucumber and parsley into the couscous and fluff up with a fork.
Season to taste and add the roasted tomatoes. Serve with the chicken and lemon wedges.