30-minute Chicken and Vegetable Curry | RICARDO

Ingredients

• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) maple syrup
• 10 ml (2 tsp) curry powder
• 2 skinless and boneless chicken breast halves, halved lengthwise
• 2 bell peppers, seeded and cut into cubes
• 1 large zucchini, cut into 1 cm (1/2-inch) half-slices
• 1 onion, thinly sliced
• Salt and pepper
• 375 ml (1 1/2 cups) chicken broth
• 15 ml (1 tbsp) pesto
• 375 ml (1 1/2 cups) couscous
• 1 lime, cut into wedges (optional)