

Crispy chicken thighs with capsicum and pesto
Ingredients
- 2 cups salt-reduced vegetable stock
- 1¼ cups wholemeal couscous
- 6 boneless skinless chicken thighs (500g)
- 3 mixed-colour capsicums, seeds removed and sliced
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and sliced
- 400g can chopped tomatoes
- ½ cup pesto, to serve
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Preheat oven to 180°C. In a large saucepan, bring stock to a boil. Sprinkle couscous into stock, stir, cover and set aside.
2 Spray a large cast iron frying pan with oil and set over a medium-high heat. Place chicken in the pan and cook for about 3 minutes, or until browned, turn and cook for a further 3 minutes. Transfer chicken to a plate, cover and set aside.
3 Spray pan again lightly and sauté capsicum, onion and garlic for 2-3 minutes. Add tomatoes and stir to combine. Nestle chicken into capsicums and bake for 10 minutes or until chicken juices run clear.
4 Fluff couscous with a fork and season. Serve chicken over couscous topped with a drizzle of pesto and garnish with parsley or basil leaves, if desired.
Nutrition Info (per serve)
-
Calories 506cal
-
Kilojoules 2120kJ
-
Protein 30g
-
Total fat 12g
-
–Saturated fat 7g
-
Carbohydrates 65g
-
–Sugars 12g
-
Dietary fibre 8g
-
Sodium 790mg
-
Calcium 370mg
-
Iron 4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
More recipes you may like
Chicken recipes
Advertisement
High fibre
Advertisement
Mains
Advertisement
RELATED ADVICE LATEST ADVICE