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
Other 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.