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Mediterranean Recipes

Chicken Breast in Smashed Tomato Sauce

Chicken Breast in Smashed Tomato Sauce

Chicken Breast in Smashed Tomato Sauce

with Cheese and Pesto Couscous

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

Tags:

Rapid

Allergens:

Cereals containing gluten

•Sulphites

•Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

4

Garlic Clove**

20

Chicken Stock Paste

110

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

260

Diced Chicken Breast

125

Baby Plum Tomatoes

12

Balsamic Glaze

(Contains: Sulphites)

50

Fresh Pesto

(Contains: Milk)

50

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

10

Butter

220

Water for the Couscous

½

Sugar

75

Water for the Sauce

Nutritional information

Energy (kcal)612 kcal

Energy (kJ)2562 kJ

Fat24.5 g

of which saturates9.6 g

Carbohydrate48.6 g

of which sugars8.8 g

Protein43.9 g

Salt3.3 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) Keep your butter (see pantry for amount) in the fridge.

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

c) 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 and 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) 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 cold butter.

c) Taste and season with salt and pepper.

Finish and Serve

6

a) Stir the 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!

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