Lunch recipe
Packable chicken couscous salad boxes with cucumber, tomatoes, spinach, basil pesto, Greek yoghurt, and lemon.
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Ingredients
heatproof bowl, non-stick frying pan, mixing bowl, knife, chopping board, zester
Method
Dice the cucumber, halve the cherry tomatoes, roughly chop the baby spinach, zest and juice the lemon, and slice the chicken breast fillets into thin strips.
Tip the couscous into a heatproof bowl with a pinch of salt and 400ml boiling water. Cover for 8 minutes, then fluff with a fork for 30 seconds.
Heat 1 tablespoon olive oil in a non-stick frying pan over a medium-high heat. Add the chicken with black pepper and a pinch of salt, then cook for 6 to 7 minutes until golden at the edges and no pink remains in the thickest strips.
Stir the green pesto, Greek yoghurt, lemon zest, and 1 tablespoon lemon juice in a large bowl until spoonable.
Fold the couscous, chicken, cucumber, cherry tomatoes, and baby spinach through the pesto dressing until everything is lightly coated.
Divide between lunch boxes and add extra lemon juice or black pepper just before serving if the salad needs a brighter finish.
