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.

PESTO CHICKEN THIGHS WITH ITALIAN CREME SAUCE OVER PARMESAN COUSCOUS

Steps:

• Place chicken thighs and pesto into a large ziplock bag, seal and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees F. Place chicken thighs onto a large baking sheet that has been sprayed with non-stick cooking spray. Bake for 25 to 35 minutes, until chicken is cooked through.
• Place cooked couscous, olive oil and parmesan cheese into a medium saucepan over medium-low heat, stirring to combine. Cook until heated through, about 5 minutes. Reduce to heat to low.
• Warm Philadelphia Italian Cheese and Herb Cooking Creme into a small saucepan over medium-low heat until warmed. Reduce heat to low.
• To serve, place couscous onto a serving plate and top with chicken. Drizzle with warm cooking cream.

PESTO CHICKEN WITH COUSCOUS

Steps:

• Preheat oven to 350.
• Combine 2 cups of water and salt in a large saucepan; bring to a boil.
• Add couscous and carrots; stir, and remove from the heat.
• Cover and let sit for 5 minutes.
• Uncover and stir in 2 tbsp pesto.
• Tear off 6 12-inch lengths of aluminum foil.
• Put 1/6th of couscous mixture on one half of each piece of foil.
• Top each with chicken breast.
• Spread a bit of pesto over each piece of chicken.
• Fold up the foil and seal.
• Place packets on baking sheet and bake for 25-30 minutes.

PESTO CHICKEN SKILLET SUPPER

Steps:

• Heat a large skillet over medium-high heat.
• Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
• Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
• In a small bowl, stir together the pesto and cream.
• Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

3-INGREDIENT PESTO-GRILLED CHICKEN WITH PEACHES

Steps:

• Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
• Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
• Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
• Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.

PESTO CHICKEN & ASPARAGUS

Steps:

• In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.

SPEEDY CHICKPEA COUSCOUS WITH PESTO

Steps:

• 1 Pour the broth into a medium saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous, chickpeas, pesto, 2 tablespoons of the basil, garlic, salt, and pepper. Cover and let sit until the liquid is absorbed, about 10 minutes.
• 2 Taste and adjust for salt and pepper. Fluff with two forks, sprinkle with the remaining 2 table-spoons basil, and serve right away.

PESTO CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread pesto on each chicken breast.
• Layer tomatoes on top of the chicken.
• Top with mozzarella cheese.
• Bake for 40 minutes.
• Enjoy!

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.