Ingredients: |
Ingredients: 1 cup original Earthly Grains Couscous
1 1/3 cups boiling water
Kosher salt and Stonemill Ground Black Pepper
2 medium zucchini, diagonally sliced 1/4 inch thick
6 medium Campari tomatoes, halved - I will use cherry tomatoes next time
Carlini Olive Oil Cooking Spray
4 boneless Never Any! Fresh 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 Priano Parmesan
Stonemill Salt
Stonemill Ground Black Pepper, to taste
3 tablespoons SimplyNature Extra Virgin Olive Oil
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Directions: |
Directions: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.
Place couscous in a medium, heat-proof bowl. Add boiling water and 1/4 teaspoon salt. Cover.
Let stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.
Add 2 tablespoons of the pesto. Toss to combine and set aside.
-Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
-Spritz with oil and season with 1/2 teaspoon salt and black pepper.
-Heat a grill or grill pan on medium-high heat.
-Spritz the zucchini and tomato all over with olive oil, season with salt and pepper.
-Cook zucchini, in batches, for 2 to 3 minutes each side or until tender. Transfer to a baking sheet. Cover to keep warm.
-Add tomato to the grill. Cook, turning, for 1 to 2 minutes or until softened.
-Cook the chicken 3 to 4 minutes each side or until browned and cooked through. Slice.
-Divide couscous between 4 plates, 3/4 cup each.
-Top with vegetables and chicken. Drizzle with remaining pesto. Serve.
NUTRITION INFORMATION
Yield: 4 servings, Serving Size: 1 bowl
Amount Per Serving:
Freestyle Points: 9
Points +: 13
Calories: 505 calories
Total Fat: 17g
Saturated Fat: 3g
Cholesterol: 128mg
Sodium: 185mg
Carbohydrates: 41g
Fiber: 4g
Sugar: 1.5g
Protein: 48g
**You can sub quinoa or cauliflower rice if you'd like |
This recipe for Grilled Pesto Chicken Couscous Bowls is from