Chicken with Pesto Roasted Vegetable Couscous by Rachel Allen

On the table in 45mins

Serves 4


  • 2 courgettes, cubed
  • 6 tbsp. olive oil
  • 250g small vine- ripened tomatoes
  • 8 asparagus spears, chopped into 2½cm pieces
  • 8 chicken mini breast fillets
  • Salt & black pepper to taste
  • Couscous 
  • 1 jar Sacla’ Classic Basil Pesto
  • 250g Ricotta
    • Fresh basil


  1. Pre-heat the oven to 200°C/fan oven 180°C
  2. Put the courgettes on a baking tray and drizzle with 2 tbsp of the olive oil until coated. Put in the oven and roast for 20 minutes, then add the tomatoes and asparagus along with another 2 tbsp oil. Roast for another 10 minutes.
  3. While the vegetables are cooking, season the chicken and fry with a little oil until the chicken is cooked through.
  4. Cook the couscous according to pack instructions and fluff up with a fork. Mix half of the Pesto with 2 tbsp of oil and stir through the couscous.
  5. Top the couscous with the roasted vegetables, the chicken breasts and dollop on the Ricotta and remaining Pesto.
  6. Serve, scattered with basil.

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