Grilled Pesto Chicken Couscous Bowls
Juicy grilled chicken, zucchini and tomatoes are topped with a light spinach-arugula basil pesto served over couscous.
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Cooking tools:
- Food processor
- Grill
- Grill pan
- Meat tenderizer
- Kettle
- Stove
- Chef's knife
- Cutting board
- Baking sheet
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Tongs
- Plate
Ingredients
- Spinach Arugula Pesto
- ½ cup fresh packed basil leaves
- ½ cup fresh packed SimplyNature organic baby spinach and arugula mix
- ¼ cup grated Priano Parmesan
- 1 garlic clove
- Stonemill salt
- Stonemill ground black pepper, to taste
- 3 tablespoons SimplyNature extra-virgin olive oil
- Bowls
- 1 cup Earthly Grains couscous
- Kosher salt and Stonemill ground black pepper
- 4 boneless Never Any! fresh organic chicken breasts, 6 ounces each
- Carlini olive oil cooking spray
- 2 medium zucchini, diagonally sliced ¼-inch thick
- 6 medium Campari tomatoes, halved
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