Grilled Pesto Chicken Couscous Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Juicy grilled chicken and charred zucchini and tomatoes served over fluffy couscous and topped with vibrant spinach-arugula basil pesto. Light, fresh, and elegant. A sophisticated weeknight dinner or lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 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
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1768mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 659mg
- Calcium
- 126mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1768MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.