Grilled Pesto Chicken Couscous Bowls

Name: Grilled Pesto Chicken Couscous Bowls
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1/2 cup fresh packed basil leaves; 1 1/3 cups boiling water; 1/2 cup fresh packed SimplyNature Organic Baby Spinach & Arugula Mix; kosher salt and black pepper; 1 clove garlic; 2 medium zucchini; 1/4 cup grated parmesan; 6 medium Campari tomatoes; salt; olive oil cooking spray; black pepper; 4 Organic Chicken Breasts; 3 tablespoons extra virgin olive oil

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5.0

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4 servings
Calories
505 kcal
Course
Lunch, Dinner
Cuisine
American

Grilled Pesto Chicken Couscous Bowls

Iris Warren

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Juicy grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.

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Ingredients

Servings

1 cup couscous
1/2 cup fresh packed basil leaves
1 1/3 cups boiling water
1/2 cup fresh packed SimplyNature Organic Baby Spinach & Arugula Mix
kosher salt and black pepper
1 clove garlic
2 medium zucchini (diagonally sliced 1/4 inch thick)
1/4 cup grated parmesan
6 medium Campari tomatoes (halved)
salt
olive oil cooking spray
black pepper (to taste)
4 Organic Chicken Breasts (6 ounces each)
3 tablespoons extra virgin olive oil

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Instructions

To make the pesto: In a food processor, pulse basil, spinach and arugula mix, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
Place couscous in a medium, heat-proof bowl. Add boiling water and 1/4 teaspoon salt. Cover.
Let stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.
Add 2 tablespoons of the pesto. Toss to combine and set aside.
Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
Spritz with oil and season with 1/2 teaspoon salt and black pepper.
Heat a grill or grill pan on medium-high heat.
Spritz the zucchini and tomato all over with olive oil, season with salt and pepper.
Cook zucchini, in batches, for 2 to 3 minutes each side or until tender. Transfer to a baking sheet. Cover to keep warm.
Add tomato to the grill. Cook, turning, for 1 to 2 minutes or until softened.
Cook the chicken 3 to 4 minutes each side or until browned and cooked through. Slice.
Divide couscous between 4 plates, 3/4 cup each.
Top with vegetables and chicken. Drizzle with remaining pesto. Serve.

Nutrition Information

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Serving 1bowl Calories 505kcal (25%) Carbohydrates 41g (14%) Protein 48g (96%) Fat 17g (26%) Saturated Fat 3g (15%) Cholesterol 128mg (43%) Sodium 185mg (8%) Fiber 4g (16%) Sugar 1.5g (3%)