Ingredients
1cupcouscous
1⅓cupsboiling water
kosher salt and black pepper
2medium zucchini,diagonally sliced ¼-inch thick
6medium campari tomatoes,halved
olive oil cooking spray
4pcsorganic chicken breasts
½cupbasil leaves,fresh packed
½cupSimply Nature Organic baby spinach & arugula mix,fresh packed
1clovegarlic
¼cupgrated parmesan
salt
black pepper,to taste
3tbspextra virgin olive oil
Preparation
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 ¼ teaspoon of salt. Cover.
Let stand for about 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 ½ teaspoon of 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 about 2 to 3 minutes on each side or until tender. Transfer to a baking sheet. Cover to keep warm.
Add tomato to the grill. Cook, turning, for about 1 to 2 minutes or until softened.
Cook the chicken for about 3 to 4 minutes on each side or until browned and cooked through. Slice.
Divide couscous between 4 plates, ¾ cup each.
Top with vegetables and chicken. Drizzle with remaining pesto. Serve.
