One-pan rosemary chicken and couscous
4 serves
20 m
25 m
Ingredients
- 1 garlic clove, crushed
- 2 teaspoon chopped fresh rosemary
- 1 tablespoon olive oil
- 2 (about 500g) skinless, chicken breast fillets, trimmed off fat, halved horizontally
- 1 medium brown onion, finely chopped
- 200g button mushrooms, halved
- 2 medium zucchini, thinly sliced
- 1 cup (200g) pearl couscous
- 1 cup (250ml) salt-reduced chicken stock
- 200g cherry tomatoes, halved
- 60g chopped kale
- ¼ cup flat-leaf parsley leaves
- 1 tablespoon lemon zest
- 2 tablespoons chopped pistachio
Method
Step 1
Combine garlic, rosemary and half the oil in a medium bowl. Add the chicken and toss to coat.
Step 2
Heat a deep frying pan over medium heat. Cook the chicken for 3-4 minutes each side or until golden brown. Transfer to a plate. Cover with foil to keep warm.
Step 3
Heat the remaining oil in the pan over high heat. Add the onion and mushroom and cook, stirring, for 5 minutes or until tender. Add the zucchini and couscous and stir to combine. Add the stock and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Cover and cook for 5 minutes. Stir in the tomato and kale. Arrange the chicken over the kale mixture. Cook, covered, for 5 minutes or until the couscous is tender and the chicken is cooked through.
Step 4
Sprinkle the chicken mixture with parsley, lemon zest and pistachio. Season with pepper to serve.
