Grilled Pesto Chicken Couscous Bowls
Ingredients
- 1 cup couscous
- 1 1/3 cups boiling water
- Kosher salt and Black Pepper
- 2 medium zucchini (diagonally sliced 1/4 inch thick)
- 6 medium Campari tomatoes (halved)
- Olive Oil Cooking Spray
- 4 Organic Chicken Breasts (6 ounces each)
Spinach Arugula Pesto
- 1/2 cup fresh packed basil leaves
- 1/2 cup fresh packed SimplyNature Organic Baby Spinach & Arugula Mix
- 1 clove garlic
- 1/4 cup grated Parmesan
- salt
- Black Pepper (to taste)
- 3 tablespoons Extra 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 1/4 teaspoon salt. Cover.
- 3
Let stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.
5 min - 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 1/2 teaspoon 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 2 to 3 minutes each side or until tender. Transfer to a baking sheet. Cover to keep warm.
2 min - 10
Add tomato to the grill. Cook, turning, for 1 to 2 minutes or until softened.
1 min - 11
Cook the chicken 3 to 4 minutes each side or until browned and cooked through. Slice.
3 min - 12
Divide couscous between 4 plates, 3/4 cup each.
- 13
Top with vegetables and chicken. Drizzle with remaining pesto. Serve.
Nutrition
Per serving (based on 4 servings)
