Grilled Pesto Chicken Couscous Bowls Recipe

Grilled Pesto Chicken Couscous Bowls Recipe

How To Make Grilled Pesto Chicken Couscous Bowls

If you thought grilled chicken meals couldn’t get any better, wait until you top it with pesto! Serve over couscous for a healthier meal.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes

Serves:

Ingredients

  • 1cupcouscous
  • 1⅓cupsboiling water
  • kosher salt and black pepper
  • 2medium zucchini,diagonally sliced ¼-inch thick
  • 6medium campari tomatoes,halved
  • olive oil cooking spray
  • 4pcsorganic chicken breasts

For Spinach Arugula Pesto:

  • ½cupbasil leaves,fresh packed
  • ½cupSimply Nature Organic baby spinach & arugula mix,fresh packed
  • 1clovegarlic
  • ¼cupgrated parmesan
  • salt
  • black pepper,to taste
  • 3tbspextra virgin olive oil

Instructions

  1. 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.

  2. Place couscous in a medium heat-proof bowl. Add boiling water and ¼ teaspoon of salt. Cover.

  3. Let stand for about 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.

  4. Add 2 tablespoons of the pesto. Toss to combine and set aside.

  5. Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.

  6. Spritz with oil and season with ½ teaspoon of salt and black pepper.

  7. Heat a grill or grill pan on medium-high heat.

  8. Spritz the zucchini and tomato all over with olive oil. Season with salt and pepper.

  9. Cook zucchini, in batches, for about 2 to 3 minutes on each side or until tender. Transfer to a baking sheet. Cover to keep warm.

  10. Add tomato to the grill. Cook, turning, for about 1 to 2 minutes or until softened.

  11. Cook the chicken for about 3 to 4 minutes on each side or until browned and cooked through. Slice.

  12. Divide couscous between 4 plates, ¾ cup each.

  13. Top with vegetables and chicken. Drizzle with remaining pesto. Serve.

Nutrition

  • Calories: 543.40kcal
  • Fat: 24.08g
  • Saturated Fat: 6.16g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 12.54g
  • Polyunsaturated Fat: 3.74g
  • Carbohydrates: 46.52g
  • Fiber: 6.29g
  • Sugar: 7.47g
  • Protein: 35.76g
  • Cholesterol: 78.64mg
  • Sodium: 1271.29mg
  • Calcium: 195.21mg
  • Potassium: 1086.72mg
  • Iron: 2.77mg
  • Vitamin A: 145.42µg
  • Vitamin C: 43.97mg
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