One-pan rosemary chicken and couscous

Serves: 4

Prep time: 20min

Cooking time: 25min

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.