Grilled Pesto Chicken Couscous Bowls
Juicy grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.
There’s nothing better than making pesto from scratch! It adds a mouthful of bright summer flavor.
This dish is so summery and fresh! I’ve 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.
Some tips for healthy dinner success:
- Adding fresh pesto to grilled chicken breast is an easy way to get incredible flavor with clean ingredients. To keep it light, I 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 it’s 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 don’t 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.
Now tell me, those of you who shop at ALDI, what are some of your favorite things to buy?
Grilled Pesto Chicken Couscous Bowls
Juicy grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.
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
- 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
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
All images and text ©
Disclosure: Created in partnership with ALDI.
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