Grilled Pesto Chicken Couscous Bowls
Savor the deliciousness of succulent grilled chicken paired with tender zucchini and vibrant tomatoes, all drizzled with a refreshing spinach-arugula basil pesto. This delightful mixture is served atop a fluffy bed of couscous, creating a wholesome and flavorful meal perfect for any occasion.
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Ingredients
- 1 cup couscous
- 6 medium Campari tomatoes
- Olive Oil Cooking Spray
- 4 Organic Chicken Breasts
- 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
- 3 tablespoons Extra Virgin Olive Oil
- 2 medium zucchini
- 1 1/3 cups boiling water
- Kosher salt and Black Pepper
Instructions
- 1
To prepare the pesto: In a food processor, combine basil, spinach, arugula, garlic, parmesan cheese, salt, and pepper. Pulse until the mixture is smooth, then gradually incorporate the olive oil while pulsing.
- 2
In a medium-sized heat-safe bowl, place the couscous. Pour in boiling water and sprinkle with 1/4 teaspoon of salt. Cover the bowl.
- 3
Allow it to rest for 5 minutes or until all the liquid has been absorbed. Use a fork to fluff the couscous, separating the grains.
- 4
Stir in 2 tablespoons of the prepared pesto. Mix thoroughly and set aside.
- 5
Flatten the thicker end of the chicken breast so both sides are even, ensuring uniform cooking.
- 6
Lightly coat the chicken with oil and season with 1/2 teaspoon of salt and black pepper.
- 7
Preheat a grill or grill pan over medium-high heat.
- 8
Drizzle olive oil over the zucchini and tomato, then season with salt and pepper.
- 9
Grill the zucchini in batches for 2 to 3 minutes on each side, or until they are tender. Move them to a baking sheet and cover to keep warm.
- 10
Place the tomato on the grill, turning occasionally, for 1 to 2 minutes or until softened.
- 11
Grill the chicken for 3 to 4 minutes on each side, or until it is golden brown and fully cooked. Slice into pieces.
- 12
Portion the couscous onto 4 plates, using 3/4 cup for each.
- 13
Top the couscous with the grilled vegetables and chicken. Drizzle with the remaining pesto before serving.