The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Mexican Chicken with Sundried Tomato Cous Cous

Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
Diced chicken breasts panfried in tomato salsa, chilli sauce and pesto on a bed of sun dried tomato cous cous and topped with melted red cheddar cheese.


  • 2 Chicken Breasts
  • Doritos tomato salsa
  • Fresh basil pesto
  • Olive oil
  • Chilli powder
  • Uncle Ben's Chili Con Carne sauce
  • Ainsley Harriott sundried tomato Cous Cous


  • STEP 1
    Fry the chicken in olive oil. Toss until light brown.
  • STEP 2
    Top with chili powder and pesto
  • STEP 3
    Add in the salsa and chili con carne sauce
  • STEP 4
    Pour one sachet of cous cous into the pan with half a cup of boiling water
  • STEP 5
    Simmer on low heat for a few minutes before adding a small bit of cheese on top to melt

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content