• Thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and lemon pepper seasoning, stirring occasionally, until browned, 3-4 minutes (it will finish cooking in step 3!). Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring occasionally, until softened, 3-4 minutes. Add garlic paste and cook until fragrant, 1 minute. TIP: The seasoning will char in the pan, this adds to the flavour!

• Return chicken to pan, then add red pesto, stirring to coat. Add the water, couscous and chicken-style stock powder. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• Roughly chop parsley leaves. • Divide pesto chicken and couscous between bowls. Sprinkle with diced bacon • Drizzle with creamy pesto dressing. Garnish with parsley to serve. Enjoy!