To make pesto: In a food processor, pulse basil, spinach & 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 tsp salt. Cover.
Let stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.
Add 2 tbsp 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 and season with 1/2 tsp 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 bathes, for 2-3 minutes each side or until tender. Transfer to a baking sheet. Cover to keep warm.
Add tomato to the grill. Cook, turning for 1-2 minutes or until softened.
Cook the chicken 3-4 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (150g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (73%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 4.4mg||1 %|
|Sodium 125.6mg||4 %|
|Potassium 269.4mg||7 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 2.8g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 89
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