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Grilled Pesto Chicken Couscous Bowls

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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 chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.Grilled Pesto Chicken Couscous Bowls

Other grilled chicken recipes we love are Korean Grilled Chicken BreastsGrilled Chicken Shawarma and Grilled Chicken Salad with peanut vinaigrette.

Grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.

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.

Grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.

Grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.Grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.

Now tell me, those of you who shop at ALDI, what are some of your favorite things to buy?

Grilled Pesto Chicken Couscous Bowls

4.96 from 25 votes
Juicy grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.
Course: Dinner, Lunch
Cuisine: American
Grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Yield: 4 servings
Serving Size: 1 bowl


  • 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


  • 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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Serving: 1 bowl, Calories: 505 kcal, Carbohydrates: 41 g, Protein: 48 g, Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 128 mg, Sodium: 185 mg, Fiber: 4 g, Sugar: 1.5 g


Disclosure: Created in partnership with ALDI.

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73 comments on “Grilled Pesto Chicken Couscous Bowls”

  1. Avatar photo

    I made this with your marinated grilled chicken breast recipe and it was outstanding. My 15 year old gave it a check plus plus.

  2. The colors of this dish with the bright red tomatoes and green pesto made it look beautiful on the plate. And it tasted amazing! I’m so glad I doubled the recipe so I have some for lunches during the week.

  3. 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.

  4. This was delicious, I used quinoa instead of couscous as I already had some cooked and the whole family loved the lunch. 

  5. 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!

  6. 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. 

  7. 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!

  8. 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.

  9. 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. 

  10. 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!

  11. 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!

  12. This was such a flavorful, simple recipe!! I used zucchini, tomatoes, and fresh basil from my garden. My family devoured it!!

  13. I’m really into food prepping right now and this recipe looks amazing! How long would this last in the fridge for?

    1. 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.

  14. This recipe was delicious and so easy to make.  This will be on repeat in my house.  Perfect for summer.

  15. 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.

  16. 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.

  17. I have to admit I lost track of what I was doing and made quinoa instead of couscous. Fortunately, it was a  fine substitute in this easy dinner recipe that is perfect for using summer ingredients. 

  18. Gina,
    Just love this recipe.. and your ALDI collaboration makes me want to search out one in my new location of Golden, CO…I used to love their fresh salsa in the refrigerated section… very fresh and loaded with onions!  Thanks for all the wonderful recipes and info…

  19. I made this last night and it was so delicious and easy to make.  I also made riced cauliflower and added the pesto to that for yummy flavor.  I just ate leftovers for lunch and reheated perfectly. 

  20. we tried this out this week and loved it so much, we made it again a couple days later. Fresh and light – a new fave. thank you!

  21. I made this last night, and my husband said it was one of the best dinners ever! I’m a big citrus fan, so I added a bit of fresh lemon juice to everything as well, and it was just perfect!

  22. Just love ALDI. Luckly, we have three in the desert. They are giving many of the other supermarket retailers a run for their money because their pricing power is hard to compete! I also take advantage of their weekly finds and have scored BIG TIME on many items I might have otherwise spent twice as much for the same item at other retailers. Only wish they had stores up in northern Nevada. SIGH…….

  23. I will spend way too much time going through the special buys – I just picked up Singapore Noodle and Mocorran Harissa simmer sauces, the seasonal balsamic glaze in a squeeze bottle is hoarded at my house, I’m excited that my local Aldi (in Arkansas) is starting to carry fresh zoodles, shredded brussels sprout bowls, and consistently carries the Aldi version of dips that you can only get at Trader Joe’s (the closest one to me is in Tulsa OK or Kansas City, a 2-4 hour drive!).

  24. I love Aldi’s Parmesan cheese, and their string cheese has less sodium than what i find in other brands. The prices on ther packaged salads and greens can’t be beat. I recently purchased bison from  them, and we made lean burgers. The recent addition of salmon and other fish has been wonderful. Their wines, especially rose, are checking out. 

  25. Hi Gina, can you suggest a dairy free alternative for the parmigiana in the pesto?
    Thanks in advance,

  26. Hi Gina, Could you suggest a non dairy alternative to the cheese in this recipe?
    Thanks in advance!

  27. Avatar photo
    Jennifer Rohacik

    This recipe looks delicious and great for summer. I started shipping at aldi almost exclusively a year ago. We have saved so much money while continuing to eat fresh, Whole Foods. Staples include eggs, center cut bacon, loads of fruits and veggies, cilantro, beans, and I love their specialty cheeses. 

  28. I have seen whole wheat couscous at Aldi but not for a while. I hope they bring it back. I love Aldi and have shopped there for a long time. I can even remember when the price of an item was listed above and the cashier had to key in the price by memory. Things have changed quite a bit for Aldi. I can’t wait to make this recipe. It looks healthy and delicious. Thanks Gina. I would love to see more recipes using Aldi ingredients.

  29. Avatar photo
    Patricia Cagle

    I converted to Aldi about 3 years ago. Love it! I especially like the selection of items in their Earthly Grains line. The Tuscan Grain Salad is very good.

    I’ll be adding your pesto recipe to my collection this week. Keep the great recipes coming! I’ve loved everything I’ve made so far.

  30. Avatar photo
    Marie Sullenger

    I use Aldis chickpeas, beans, and canned tomatoes all the time!  When I started going there 2 yrs ago, I think they had more Fit & Active choices-less sodium! Hope you will inspire them to go back to more of these items. Love my Aldis!

  31. Thanks Gina for another great meal! Ive been making your “Skinny Basil Pesto” in big batches for several years, every summer. I freeze it in cubes so all I need to do is thaw them and this recipe will be super simple to throw together. Combining your healthy, delicious recipes with Aldi’s awesome produce is a winning combination. I buy most of my groceries at Aldi’s every week and love their products. Special favorites are their frozen berries, whole wheat spaghetti, Fit and Active sorbet bars, and red pepper hummus. Hope you keep partnering with them!

  32. Avatar photo
    Shari Federbusch

    This sounds delicious and I was wondering if you knew how the points would change if you used cauliflower rice instead of couscous?  Thank you. 

    1. I think riced cauliflower would be a great substitution for the couscous (don’t like that stuff – texture bothers me). I don’t follow WW any longer but I have no doubt it would lower the points due to reduced calories and carbohydrates.

  33. Avatar photo
    Georgette Howell

    I also love Aldi’s. My favorite things are their olive oil, fair trade coffee and extensive cheese section. I love their “Produce of the Week” feature. This recipe looks terrific and will be made this week for sure.

  34. I FREAKING LOVE ALDI and have all these ingredients (funnily from Aldi) in my fridge right now! Guess what’s for dinner tonight??? Keep up the partnership with them! 

  35. Avatar photo
    Brittany Audra @ Audra's Appetite

    This looks so fresh and flavorful! The perfect way to use the fresh basil and arugula from my garden 🙂

  36. I love Aldi and shop there almost exclusively!!!! This recipe looks great, will have to put it on this weeks menu!

  37. Hi Gina! You are so right this dish is perfect for summer and many of the main ingredients can be pulled fresh from the garden!