Best Pesto Chicken With Couscous Recipes

GRILLED PESTO CHICKEN COUSCOUS BOWLS

Steps:

• 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.

SUN-DRIED TOMATO CHICKEN PESTO COUSCOUS SALAD

Steps:

• Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.
• Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.
• Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.
• Toss rocket gently into couscous.
• To Serve: place couscous on a plate top with sliced pesto chicken.