Sun-Dried Tomato Chicken Pesto Couscous Salad

READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.
  • Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.
  • Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.
  • Toss rocket gently into couscous.
  • To Serve: place couscous on a plate top with sliced pesto chicken.
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