Recipe: Chicken with Sacla’ Pesto Roasted Vegetable Couscous

This recipe for Chicken with Pesto Roasted Vegetable Couscous was kindly donated by Sacla’ who have teamed up with chef and mum Rachel Allen to create some new Pesto recipes, especially for those important family moments around the table. Try this recipe which is included in the new Sacla’ cook book  ‘La famiglia – the family book of pesto’. Rachel said about this recipe: ‘Couscous is quick to prepare and fool proof. It offers endless possibilities so you can have great fun, creating your own masterpiece, using different combinations of vegetables and protein.’ Try and make this Chicken with Pesto Roasted Vegetable Couscous following Rachel’s instructions and visit for more family recipe inspiration. 

Serves 4

8 Chicken mini fillets

1 jar Sacla’ Classic Basil Pesto 

6 tbsp olive oil

Salt and pepper

150g/5oz couscous

8 asparagus spears, chopped into 2 cm pieces

2 courgettes, cubed

250g/9oz small vine-ripened tomatoes

250g/9oz Ricotta

Fresh chopped basil


Watch the video recipe

Pre-heat the oven to 200°C/fan oven 180°C. 

Put the courgettes on a baking tray and drizzle with oil until coated. Put in the oven and roast for 20 minutes, then add the tomatoes and asparagus. Roast for another 10 minutes.

While the vegetables are cooking, season the chicken and fry with a little oil until the chicken is cooked through. 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. Top the couscous with the roasted vegetables and dollop on the Ricotta and remaining Pesto.

Serve, topped with chicken fillets and scattered with basil.

Make it yours

For any vegetarians amongst you, swap the chicken with halloumi cheese and use using Sacla’ Free-from Pesto.


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