Summer Chicken Pesto Salad Cups

Per Serving: 293kcal P: 28g C: 18g F: 10g

1. Put the couscous in a large heatproof bowl and cover with 100ml boiling water.

2. Stir in 2 TBSP Pesto.

3. Cover and leave for 8 mins.

4. Fluff the couscous with a fork, then stir in the rest of the pesto.

5. Then the yogurt, salt & black pepper.

6. Add in the chicken, basil, cucumber and tomatoes.

7. Spoon the couscous mix into the lettuce leaves and serve.

100g Couscous

3 TBSP Lighter Green Pesto (60g)

30g 0% Greek Yogurt

200g Pre Cooked Chicken Breasts (shredded/cut into small strips)

½ Bunch of Basil

50g Cucumber (quartered)

17g Sundried Tomatoes (drained and sliced)

2 Small Gem lettuces (separating the leaves to make cups)