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Grilled Pesto Chicken Couscous Bowls

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Ingredients

Adjust Servings:
1,1/2 cup couscous cup fresh packed basil leaves
1 1/3,1/2 cups boiling water cup fresh packed simply nature organic baby spinach & arugula mix
1 kosher salt and black pepper clove garlic
2,1/4 medium zucchini diagonally sliced 1/4 inch thick cup grated parmesan
6 medium campari tomatoes halved salt
olive oil cooking spray black pepper to taste
4,3 organic chicken breasts 6 ounces each tablespoons extra virgin olive oil

Nutritional information

Calories
Carbohydrates
41g
Protein
48g
Fat
17g
Saturated Fat
3g
Cholesterol
128mg
Sodium
185mg
Fiber
4g
Sugar
1.5g
Blue Smart Points
11
Green Smart Points
Purple Smart Points
Points +

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Grilled Pesto Chicken Couscous Bowls

Features:
    Cuisine:

    Juicy grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous. Theres nothing better than making pesto from scratch! It adds a mouthful of bright summer flavor.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Other grilled chicken recipes we love are Korean Grilled Chicken Breasts, Grilled Chicken Shawarma and Grilled Chicken Salad with peanut vinaigrette.,Alt=,This dish is so summery and fresh! Ive partnered with ALDI to create this better-for-you summer dish using fresh vegetables and organic chicken breast. After hearing people raving about ALDI for years, I was excited to find an ALDI just a few minutes away from my new house score!! ALDI is obsessed with selling fresh, organic meats and seasonal produce at the lowest prices. No club cards, no coupons just value every single day.,Adding fresh pesto to grilled chicken breast is an easy way to get incredible flavor with clean ingredients. To keep it light, use less oil and prefer to omit the nuts. I love swapping out some of the basil for fresh spinach and arugula, a great way to get more greens in your meal!,For juicy, perfect grilled chicken breasts, always pound the thicker end of the chicken so that its an even thickness, allowing the chicken to cook evenly.,A grill pan is worth investing in to cook smaller vegetables on the grill so they dont fall through the grates.,For a gluten-free alternative to couscous, quinoa would be great.,For a low-carb alternative, cauliflower rice would make a great option.


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    Steps

    1
    Done

    Place Couscous in a Medium, Heat-Proof Bowl Add Boiling Water and 1/4 Teaspoon Salt Cover

    2
    Done

    Let Stand For 5 Minutes or Untilliquid Has Been Absorbed. Fluff Couscous With a Fork to Separate Grains.

    3
    Done

    Add 2 Tablespoons of the Pesto. Toss to Combineand Set Aside.

    4
    Done

    Pound the Thicker End of the Chicken to Make Both Sides Leveled Out So They Cook Evenly.

    5
    Done

    Spritz With Oil and Season With 1/2 Teaspoon Salt and Black Pepper.

    6
    Done

    Heat a Grill or Grill Pan on Medium-High Heat.

    7
    Done

    Spritz the Zucchini and Tomato All Over With Olive Oil, Season With Salt and Pepper.

    8
    Done

    Cook Zucchini, in Batches, For 2 to 3 Minutes Each Side or Until Tender. Transfer to a Baking Sheet. Cover to Keep Warm.

    9
    Done

    Add Tomato to the Grill. Cook, Turning, For 1 to 2 Minutes or Until Softened.

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    Emery Turner

    Cupcake queen baking up mini delights that are as pretty as they are delicious.

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