Grilled Pesto Chicken Couscous Bowls
User Reviews
5
Grilled Pesto Chicken Couscous Bowls
Description
This recipe creates grilled chicken breasts seasoned and cooked evenly alongside zucchini and halved tomatoes. The accompanying couscous is infused with a pesto made from fresh basil, spinach, arugula, garlic, Parmesan cheese, salt, pepper, and olive oil. The pesto is pulsed smooth and mixed into the fluffy steamed couscous to impart fresh herbaceous and creamy cheese flavors.
The grilling of chicken and vegetables gives a slight char and tender texture, contrasting with the light, fluffy, and flavorful couscous. The variety of greens in the pesto adds complexity beyond typical basil-only versions. The zucchini and tomatoes are lightly oiled and seasoned, then grilled for just a few minutes to retain slight crispness and freshness.
These bowls assemble the grilled protein and vegetables on the pesto couscous, making a complete meal suitable for lunch or dinner. The combination offers a variety of textures and a fresh, savory flavor profile.
Ingredients
- 1 cup couscous
- 1/2 cup basil leaves fresh packed
- 1 1/3 cups water boiling
- 1/2 cup baby spinach fresh packed SimplyNature Organic mix
- 1/2 cup arugula fresh packed SimplyNature Organic mix
- kosher salt
- 1 clove garlic
- black pepper
- 2 zucchini diagonally sliced 1/4 inch thick, medium
- 1/4 cup Parmesan Cheese grated
- 6 campari tomato halved, medium
- salt
- olive oil spray
- black pepper (to taste)
- 4 chicken breasts 6 ounces each, organic
- 3 tablespoons extra virgin olive oil
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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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