Creamy Pesto Chicken Meal Prep
Pesto and Greek yogurt stirred through off the heat turn seared chicken into something genuinely creamy, without a drop of cream anywhere in sight.
The couscous cooks entirely from residual steam under a lid, no active stirring required, just patience while it does the work on its own.
Wilted spinach folded through at the end, a squeeze of lemon, five containers ready in 25 minutes.
Creamy Pesto Chicken Meal Prep
CHICKEN · MEAL PREP · EASY
Creamy, without any cream
Mixing the pesto and yogurt in off the heat keeps the pesto bright green and the sauce smooth, both are prone to breaking or dulling under direct heat.
Keeping the lid on the couscous for the full time without peeking is what gets it properly fluffy, letting the steam escape early is the most common reason couscous ends up crunchy.
With 53g of protein a serving and only 25 minutes of total time, this is an easy one to put on repeat.
Creamy Pesto Chicken
Ingredients
Chicken
- 900 g Chicken Breast Diced
- 15 ml Olive Oil
- 4 g Garlic Powder Optional
- 4 g Smoked Paprika Optional
- 80 g Basil Pesto
- 80 g High Protein Greek Yogurt
- Salt & Pepper
Couscous
- 310 g Dry Couscous
- 330 ml Chicken Stock
- 15 ml Extra Virgin Olive Oil
- 120 g Baby Spinach
- ¼ Lemon Juiced
- Salt & Pepper
Optional Garnish
- Parmesan Cheese Grated
- 5 wedges Lemon
- Extra Pesto To Serve
Method
Cook the Chicken
- Place a large pan over medium-high heat. Add in olive oil and chicken. Season with salt, pepper, and optional spices, then sear for 5-6 minutes or until cooked through. Turn off the heat and add in the pesto. Mix well to combine. Add in the high-protein yogurt and mix well. Remove from the stovetop.
Make the Couscous
- In a saucepan, bring the chicken stock to a boil, then turn off the heat. Add in the couscous and a pinch of salt and pepper, and cover with a lid. Steam for 5-6 minutes or as per the packet instructions. Remove the lid and add in the baby spinach, extra virgin olive oil and salt and pepper. Mix well and allow the residual heat to wilt the spinach. If need be, place it over a medium heat and mix well until wilted. Add in lemon juice to taste.
Assemble Your Containers
- In 5x 750ml containers, place the couscous first as a bed and add the chicken over the top. Garnish with freshly grated parmesan cheese, cracked black pepper and a lemon wedge. Dig in.
Why add the pesto and yogurt off the heat?⌄
Both are prone to breaking or dulling in colour and flavour under direct heat. Mixing them in off the stove keeps the sauce creamy and the pesto bright green.
Can I use sour cream instead of Greek yogurt?⌄
Yes, sour cream works as a swap. You'll lose the extra protein boost the Greek yogurt brings, but the texture and flavour hold up well either way.
Can I use rice or quinoa instead of couscous?⌄
Yes, either works well as a base. Adjust the liquid and cooking time to suit whichever you use, since couscous cooks much faster than rice or quinoa.
Why does the sauce need gentle reheating?⌄
The yogurt-based sauce can split if it's pushed too hot too quickly. A splash of water and short bursts in the microwave keeps it smooth.
