Pistou Chicken Couscous Bowls zucchini, roasted red peppers, kale, dates
Our riff on pistou (the Provençal take on pesto) includes nutty sunflower seeds and a touch of tangy red wine vinegar—and it’s just the thing to make these couscous bowls sing. First, seasoned chicken cutlets are seared until browned, then roasted with tender red peppers and zucchini to a juicy finish. That’s all served atop pearl couscous and kale, enriched with dates and a spoonful of herby pistou. The chicken is drizzled with even more pistou for a colorful (and delicious) finishing touch. Chicken is fully cooked when internal temperature reaches 165°
Allergens: Milk, Wheat
* Please be aware that while every effort has been made to identify allergens in all recipes, it is your responsibility to review the ingredients and make substitutions to meet your dietary needs and allergies. Feel electric are not responsible for any illness resulting from a lack of adherence.
CourseDinnerCook30 minsTotal Time30 minsDifficultyEasy
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