Pesto Chicken Couscous Bowls
40 min527 kcal each
Grilled chicken breast, charred zucchini and blistered tomatoes over pesto-tossed couscous, with a spinach-rocket-basil pesto. Grill once, eat well all week.
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Plan this recipeIngredients
for 4 servings- Couscous, dry173 g
- Water320 ml
- Zucchini2 piece
- Campari tomatoes6 piece
- Olive oil spray1 tsp
- Chicken breast, boneless and skinless680 g
- Fresh basil12 g
- Baby spinach8 g
- Arugula7 g
- Garlic1 clove
- Parmesan, finely grated25 g
- Olive oil3 tbsp
- Salt1 tsp
- Black pepper1 pinch
Method
Prep 10 min · cook 30 min- Pulse the basil, spinach, rocket, garlic, Parmesan, salt and pepper in a food processor, then stream in the oil to make a pesto.
- Pour the boiling water and ¼ teaspoon salt over the couscous, cover for 5 minutes, fluff and stir in 2 tablespoons of pesto.
- Pound the chicken to an even thickness, mist with oil and season.
- Mist and season the sliced zucchini and halved tomatoes; grill the zucchini 2–3 minutes a side and the tomatoes 1–2 minutes over medium-high heat.
- Grill the chicken 3–4 minutes a side until cooked through, then slice.
- Divide the couscous among 4 bowls, top with vegetables and chicken and drizzle with the remaining pesto.
- Keeps 4 days in the fridge. Eat cold or reheat for 90 seconds.
Nutrition
per servingCal
527
Protein
46g
Carbs
42g
Fat
19g
Of 5.3g of sugar per serving, 0g is added sugar.
Of 19g of fat per serving, 4g is saturated.
