Pesto Crumbed Chicken Tenderloins with Veggie Couscous NR8572

Pre heat the oven to 180°C. Boil a kettle for the couscous in step 3. Cut broccoli into bite sized florets. Cut the carrot (peel if desired) and zucchini in half lengthways and then into half moons. Peel and mince the garlic. Chop parsley leaves, discarding the stems.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Pat the chicken tenderloins dry. Spread a teaspoon of pesto over one side of each tenderloin. Place the panko breadcrumbs on a plate. Press the pesto coated side of each chicken tenderloin into the panko. Place pesto crumbed chicken tenderloins onto a lined baking tray and place in the oven for 20-25 minutes, or until cooked through.

Place couscous in a large bowl. Pour over 1 1/2 cup of boiling water mixed with the chicken stock concentrate. Stir and cover with a lid or cling wrap and let stand for 5 minutes.

Drizzle olive oil in a pan over a medium-high heat. Sauté broccoli and carrots for 1-2 minutes. Add 2 tbsp of water to the pan and cover with a lid to steam the veg for 3-4 minutes. Add the zucchini, butter and garlic to the pan and sauté for a further 4-5 minutes or until veg is tender. Season well with salt and pepper.

Fluff the couscous and add the cooked vegetables and most of the parsley. Mix together well. Check seasoning and adjust to your liking.

Divide the veggie couscous and pesto crumbed chicken between serving dishes and garnish with the remaining parsley. Bon appetite!

Pre heat the oven to 180°C. Boil a kettle for the couscous in step 3. Cut broccoli into bite sized florets. Cut the carrot (peel if desired) and zucchini in half lengthways and then into half moons. Peel and mince the garlic. Chop parsley leaves, discarding the stems.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Pat the chicken tenderloins dry. Spread a teaspoon of pesto over one side of each tenderloin. Place the panko breadcrumbs on a plate. Press the pesto coated side of each chicken tenderloin into the panko. Place pesto crumbed chicken tenderloins onto a lined baking tray and place in the oven for 20-25 minutes, or until cooked through.

Place couscous in a large bowl. Pour over 1 1/2 cup of boiling water mixed with the chicken stock concentrate. Stir and cover with a lid or cling wrap and let stand for 5 minutes.

Drizzle olive oil in a pan over a medium-high heat. Sauté broccoli and carrots for 1-2 minutes. Add 2 tbsp of water to the pan and cover with a lid to steam the veg for 3-4 minutes. Add the zucchini, butter and garlic to the pan and sauté for a further 4-5 minutes or until veg is tender. Season well with salt and pepper.

Fluff the couscous and add the cooked vegetables and most of the parsley. Mix together well. Check seasoning and adjust to your liking.

Divide the veggie couscous and pesto crumbed chicken between serving dishes and garnish with the remaining parsley. Bon appetite!