Pesto Chicken

Pat the chicken dry with paper towels, then season with salt and pepper. In a medium bowl, combine half the pesto, half the lemon zest and a drizzle of oil. Add the chicken and toss to coat all over. Heat a large non-stick pan over medium-high heat. Add chicken and cook until golden-brown, 2 min per side.

Transfer the chicken, to a parchment-lined baking sheet. Add the garlic cloves to the sheet and roast in the centre of the oven until the chicken is cooked through and the garlic cloves soften, 8-10 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)

Meanwhile, heat a medium pot over medium-high heat. Add a drizzle of oil, then the onions. Cook until softened, 2-3 min. Add couscous. Stir together until slightly golden, 2-3 min. Add 1 1/3 cups salted water (double for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer until couscous is tender, 7-8 min.

When the garlic cloves are softened, transfer cloves to another medium bowl. Mash the cloves with a fork. Whisk in the remaining lemon zest, remaining pesto, 1 tbsp lemon juice (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Add the zucchini ribbons, parsley and couscous. Season with salt and pepper. Toss together.