One-pan rosemary chicken and couscous
This rosemary-scented one-pot wonder is a satisfying and healthy chicken and couscous dish the whole family will love.
- 1 garlic clove, crushed
- 2 tsp chopped fresh rosemary
- 1 tbs olive oil
- 2 (about 500g) Coles RSPCA Approved Australian Chicken Breast Fillets, 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
- 1/4 cup flat-leaf parsley leaves
- 1 tbs lemon zest
- 2 tbs chopped pistachio
Combine garlic, rosemary and half the oil in a medium bowl. Add the chicken and toss to coat.
Heat a deep frying pan over medium heat. Cook the chicken for 3-4 mins each side or until golden brown. Transfer to a plate. Cover with foil to keep warm.
Heat the remaining oil in the pan over high heat. Add the onion and mushroom and cook, stirring, for 5 mins 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 mins. Stir in the tomato and kale. Arrange the chicken over the kale mixture. Cook, covered, for 5 mins or until the couscous is tender and the chicken is cooked through.
Sprinkle the chicken mixture with parsley, lemon zest and pistachio. Season with pepper to serve.
Coles has partnered with the Heart Foundation to provide this content to you and help Australians live healthier and happier lives.
For more heart health information visit heartfoundation.org.au
Energy 1829kJ/428 cals (21%) Protein 39g (78%) Fat 6g (10%) Sat Fat 2g (8%) Sodium 118mg (6%) Carbs 43 (14%) Sugar 7g (8%) Dietary Fibre 7g (23%)
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