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.
Grilled Pesto Chicken Couscous Bowls
Grilled Pesto Chicken Couscous BowlsOther grilled chicken recipes we love are Korean Grilled Chicken Breasts, Grilled Chicken Shawarma and Grilled Chicken Salad with peanut vinaigrette.
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
Ingredients
- 1 cup couscous
- 1 1/3 cups boiling water
- Kosher salt and Black Pepper
- 2 medium zucchini, diagonally sliced 1/4 inch thick
- 6 medium Campari tomatoes, halved
- Olive Oil Cooking Spray
- 4 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 Parmesan
- salt
- Black Pepper, to taste
- 3 tablespoons Extra Virgin Olive Oil
Instructions
- 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.
Last Step:
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Disclosure: Created in partnership with ALDI.
Absolutely delicious! I shopped Aldi; the spinach, arugula and basil pesto was outstanding! Didn’t miss the pine nuts; it was extremely flavorful and I enjoyed it more than all basil pesto. Family raved and wanted it added to our “Favorites” meals. Gina, Thank You for another delicious and healthy recipe.
This was delicious, I used quinoa instead of couscous as I already had some cooked and the whole family loved the lunch.
Fantastic flavour, easy, fresh, delicious!! A perfect summer dinner.
This came out even better than I expected, excellent dish! The flavor of the homemade pesto is so fresh. It was a perfect way to use a bit of fresh basil from my herb garden. I made it on a grill pan on my stove. My only change was to leave the tomatoes raw, since I have a weird personal hangup with warm pieces of tomato. Looking forward to our leftovers, and I’ll definitely make again!
I made this for dinner a few nights ago. My husband and I both loved it. The only change I made was I used garlic and olive oil flavored couscous. I will definitely make this again.
This recipe was better than I anticipated. I made more pesto than the recipe called for and served extra on the side. I will make this again!
These bowls are delicious! Easy to make and very flavorful!
What is the weight in four chicken breast being used?
Went to Aldi for all my ingredients. Everything turned out delicious, definitely adding this recipe to my rotation. Gina, I have done WW for years and I have never been so successful, but I reached my goal and I’ve stayed there (within a few pounds!) for almost a year. I credit you and your recipes. Thank you for coming up with healthy, delicious, WW friendly, foods that both my husband and I love. I use your recipes probably 3x week. It’s the perfect balance of healthy and not neglecting things you love like carbs or cheeses. Thank you so much for everything you do.
Awww, thank you Lisa! Congrats to you, that is awesome! Glad I can be part of your journey! 🙂
Loved the pesto!! I also grilled some onions too. Everything was amazing!
This was so easy and turned out perfectly!
To make it a little more weeknight achievable, I used a jarred pesto that was already in the fridge and it was still thoroughly impressive! Definitely worth trying with the homemade pesto next time though.
This was insanely good! Used farro instead of couscous, and added some greens to the bowl too. My husband also raved about it. This is a beautiful and tasty dish that honestly came out better than something similar would at a restaurant. Thanks for this recipe!
This was absolutely delicious! Last night I doubled the recipe to make it for lunch for my husband and I all week. He texted me from work today and already begged for me to make it next week! Its light yet filling – and super easy to make! Thank you!
You’re welcome! 🙂
This was delicious!!!
This was such a flavorful, simple recipe!! I used zucchini, tomatoes, and fresh basil from my garden. My family devoured it!!
I’m really into food prepping right now and this recipe looks amazing! How long would this last in the fridge for?
Homemade pesto freezes very well. I make many different varieties of it, place the batch in a gallon freezer ziplock bag, and “score” the pesto bag into squares (I usually do 16 squares per gallon size bag), place flat in freezer. You can then break off easily in smaller amounts as you need it. Don’t heat in microwave though to thaw it, because the cheese melts and you “cook” your greens, which changes the consistency. Just thaw in warm water, or sit at room temp, or very carefully defrost in 30 second intervals in micro.
Thank you for your pesto tips! I will have to try that 👍😊
This recipe was delicious and so easy to make. This will be on repeat in my house. Perfect for summer.
Have you ever made the pesto and stored it in the fridge for a few days? I have cut basil and would love to make this but wouldn’t eat it for a few days.
No Aldi near us, unfortunately. Question, though, for Gina and the group — how do you keep your grill pan clean?! No matter what I do crud sticks in the grooves.
If your pan is cast iron, try rubbing with a little oil and salt. Wipe clean when done.
I love their pineapple poblano guacamole!
Tasty! We loved it.
Made this, loved it!!!