Meal Prep Worth Making | Pesto Chicken

By Chef Jack Ovens · 35 min

Ingredients

Instructions

1. Heat a large pan over medium-high heat, add the olive oil and chicken, season with salt, pepper and the optional spices, and sear for 5-6 minutes until cooked through.
2. Turn off the heat, stir in the pesto and then the high-protein yogurt until well combined. Take the pan off the stovetop.
3. In a saucepan, bring the chicken stock to a boil, then turn off the heat. Stir in the couscous and a pinch of salt and pepper, cover with a lid and steam for 5-6 minutes or as the packet says.
4. Remove the lid and mix in the baby spinach, extra virgin olive oil and salt and pepper. Let the residual heat wilt the spinach; if needed, put it over medium heat and stir until wilted.
5. Add lemon juice to taste.
6. Divide the couscous among 5 x 750 ml containers as a base, then spoon the chicken on top. Finish with grated parmesan, cracked black pepper and a lemon wedge.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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