Chicken Breast in Smashed Tomato Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken Breast in Smashed Tomato Sauce

Chicken Breast in Smashed Tomato Sauce

with Cheese and Pesto Couscous

Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Breast in Smashed Tomato Sauce in just 20-25 minutes for a delicious and speedy meal.

Tags:
Quick
Under 650 calories
Allergens:
Cereals containing gluten
Sulphites
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

4 unit(s)

Garlic Clove

20 grams

Chicken Stock Paste

120 grams

Couscous

(Contains Cereals containing gluten May contain Soya)

260 grams

Diced Chicken Breast

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

32 grams

Fresh Pesto

(Contains Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

240 milliliter(s)

Water for the Couscous

½ tsp

Sugar

75 milliliter(s)

Water for the Sauce

10 grams

Butter

sideBannerName

Nutritional information

Energy (kJ)2485 kJ
Energy (kcal)594 kcal
Fat20.3 g
of which saturates8.7 g
Carbohydrate52.9 g
of which sugars8.9 g
Protein45.3 g
Salt3.04 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Lid
Pan

Instructions

Start the Prep
1

a) Peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a medium saucepan on medium-high heat.

Couscous Time
2

a) Once the oil is hot, add half the garlic and cook for 30 secs.

b) Pour in the water for the couscous (see pantry for amount) and half the chicken stock paste. Bring to the boil.

c) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. 

d) Leave to the side for 8-10 mins or until ready to serve.

Get Frying
3

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and baby plum tomatoes. Season with salt and pepper.

c) Fry until the chicken is golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

 

Smash the Tomatoes
4

a) Stir the remaining garlic and balsamic glaze into the pan until combined.

b) Carefully squish the tomatoes until they burst, then add the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Simmer your Sauce
5

a) Bring the sauce to a simmer and reduce until slightly thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Once thickened, remove from the heat and vigorously stir in the butter (see pantry for amount) and half the pesto.

c) Taste and season with salt and pepper.

Finish and Serve
6

a) Stir the remaining pesto through the couscous and fluff up with a fork.

b) Share the pesto couscous between your bowls, then top with the chicken and smashed tomato sauce.

c) Crumble the Greek style salad cheese over the top to finish.

Enjoy!