with Veggie Couscous and Goat Cheese Salad
Smoky, savoury, bright and herbaceous, these Grilled Pesto Chicken and couscous bowls are about to become your new go-to dinner this summer! Ingredients: Organic chicken breast • Zucchini • Sweet bell pepper • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Arugula and spinach mix (arugula, spinach) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Couscous
0.5 cup
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Arugula and Spinach Mix
28 g
Garlic, cloves
1 unit(s)
Goat Cheese, crumbled
0.25 cup
Basil Pesto
0.25 cup
Mayonnaise
2 tbsp
Vegetable Stock Powder
7.5 g
Garlic Salt
4 g
Butter
1 tbsp
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.25 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Cut zucchini into 1/4-inch slices lengthwise.
- Core, then cut pepper into halves.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- To a plate, add zucchini and peppers. Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with pepper and half the garlic salt.
- In a small bowl, combine mayo, 1/2 tsp (1 tsp) garlic, 1 tsp (2 tsp) lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1/2 tsp (1 tsp) water. Season with salt and pepper.
- Meanwhile, pat chicken dry with paper towels. Season with pepper and remaining garlic salt.
- On a plate, brush pesto all over chicken.
- Gather chicken, veggies, a clean plate and tools on a platter, then head out to grill!
- To one side of the grill, add chicken. Close lid and grill for 6-8 min per side, until cooked through.**
- Transfer chicken to the clean plate.
- Add veggies to the other side of the grill. Close lid and grill for 3-4 min per side, flipping once, until tender.
- Return to the same plate.
- To a medium pot, add 2/3 cup (1 1/3 cups) water and stock powder. Bring to a boil over high.
- To the boiling water, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- When done, add 1 tbsp (2 tbsp) butter. Season with salt and pepper.
- Meanwhile, when cool enough to touch, cut veggies into 1/4-inch pieces.
- Thinly slice chicken.
- To the pot with couscous, stir in veggies and arugula-spinch mix.
- Divide couscous between plates. Top with chicken.
- Spoon lemon aioli over top.
- Sprinkle couscous with goat cheese.
If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook turkey.** Increase grill time to 6-8 min.
720
kcal
Calories
36
g
Fat
10
g
Saturated Fat
48
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
50
g
Protein
165
mg
Cholesterol
1750
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
100
mg
Calcium
2.5
mg
Iron
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
