Grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.
Yield: 4 servings
5 from 17 votes

Grilled Pesto Chicken Couscous Bowls

Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Course: Dinner, Lunch
Cuisine: American
Juicy grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.


  • 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


  • 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.


Serving: 1bowl, Calories: 505kcal, Carbohydrates: 41g, Protein: 48g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 128mg, Sodium: 185mg, Fiber: 4g, Sugar: 1.5g
Freestyle Points: 9
Points +: 13