Sun-Dried Tomato Hummus Organic Chicken

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Organic Protein

Very High Fibre

High Protein

Sun-Dried Tomato Hummus Organic Chicken

with Jeweled Pearl Couscous Salad

5 min

Difficulty: 1/3

Mediterranean

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Organic Protein

Very High Fibre

High Protein

Dinner-bowls

New

High-protein-picks

Ingredients

Organic Chicken Breast

2 unit(s)

Pearl Couscous

0.75 cup

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Lemon

1 unit(s)

Garlic, cloves

1 unit(s)

Feta Cheese, crumbled

0.25 cup

Hummus

4 tbsp

Sun-Dried Tomato Pesto

0.25 cup

Vegetable Stock Powder

7.5 g

Butter

1 tbsp

Sugar

0.5 tsp

Oil

1 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Bring a large pot of salted water to a boil over high.
To the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender.
Strain couscous, then return to the pot, off heat.
Stir in stock powder and 1 tbsp (2 tbsp) butter.

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
Remove from heat.

To a parchment-lined baking sheet, arrange chicken.
Roast in the middle of the oven for 10-12 min, until cooked through.**

Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch pieces.
Core, then cut pepper into 1/4-inch pieces.
Zest, then juice lemon.
Peel, then mince or grate garlic.

Reheat the same pan (from step 2) over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini, peppers and garlic. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.

To the pot with couscous, combine lemon zest, lemon juice, half the pesto and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
Add zucchini and peppers, then toss to coat.
In a medium bowl, combine hummus and remaining pesto.
Thinly slice chicken.
Divide jeweled couscous and chicken between plates.
Dollop pesto-hummus mixture over chicken.
Sprinkle feta over top.