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Grilled Pesto Chicken Couscous Bowls
Ingredients
  • 1 cup couscous
  • 1 ⅓ cups boiling water
  • Kosher salt and Black Pepper
  • 2 medium zucchini, diagonally sliced ¼ inch thick
  • 6 medium Campari tomatoes, halved
  • Olive Oil Cooking Spray
  • 4 Organic Chicken Breasts, 6 ounces each
  • subheading: Spinach Arugula Pesto:
  • ½ cup fresh packed basil leaves
  • ½ cup fresh packed SimplyNature Organic Baby Spinach & Arugula Mix
  • 1 clove garlic
  • ¼ cup grated Parmesan
  • salt
  • Black Pepper, to taste
  • 3 tablespoons Extra Virgin Olive Oil
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