Juicy grilled chicken and summer vegetables are brightened with a light spinach‑arugula‑basil pesto and served over fluffy couscous in this easy, Mediterranean-inspired bowl. Making pesto from scratch gives the dish a fresh, vibrant flavor while keeping ingredients simple and wholesome. This grilled pesto chicken couscous bowl is ideal for a weeknight dinner or a relaxed weekend meal and works well for meal prep.

Grilled Pesto Chicken Couscous Bowls

This summery recipe pairs grilled chicken breasts with zucchini and Campari tomatoes, finished with a bright, lighter pesto made from basil, baby spinach and arugula. The couscous soaks up the pesto for a satisfying base that complements the tender grilled chicken and charred vegetables.

Other grilled chicken ideas you might enjoy: Korean grilled chicken breasts, grilled chicken shawarma, and a grilled chicken salad with peanut vinaigrette.

Why this recipe works

This bowl balances protein, vegetables and grains for a complete meal. The pesto adds plenty of aromatic flavor without relying on heavy oil or nuts. Using a mix of basil with baby spinach and arugula boosts the volume of greens while keeping the classic basil profile. Grilling the chicken and vegetables adds a smoky char that contrasts beautifully with the fresh pesto.

Tips for success

Make a lighter pesto by using less oil and skipping nuts. Blending basil with spinach and arugula increases the greens and stretches the basil for more servings.
Pound the thicker end of each chicken breast to an even thickness so the meat cooks evenly and stays juicy.
A grill pan is useful for grilling smaller vegetables like zucchini and halved tomatoes so they don’t fall through the grates.
For a gluten‑free alternative to couscous, substitute quinoa. For a lower‑carb option, use cauliflower rice.
Allow the couscous to rest covered after adding boiling water so it absorbs liquid fully—then fluff with a fork before stirring in pesto.

Ingredients (serves 4)

1 cup couscous
1 1/3 cups boiling water
Kosher salt and black pepper, to taste
2 medium zucchini, diagonally sliced about 1/4 inch thick
6 medium Campari tomatoes, halved
Olive oil cooking spray or a light spritz of olive oil
4 organic chicken breasts, about 6 ounces each

Spinach-Arugula Pesto

1/2 cup packed fresh basil leaves
1/2 cup packed baby spinach and arugula mix
1 clove garlic
1/4 cup grated Parmesan
Salt and black pepper, to taste
3 tablespoons extra virgin olive oil

Instructions

Make the pesto: In a food processor, pulse basil, spinach and arugula, garlic, Parmesan, salt and pepper until smooth. With the processor running, slowly add the olive oil until the mixture combines into a pesto. Taste and adjust seasoning.
Prepare the couscous: Place couscous in a medium heatproof bowl. Add boiling water and 1/4 teaspoon salt, then cover. Let stand 5 minutes or until liquid is absorbed. Fluff with a fork, then mix in 2 tablespoons of the pesto. Set aside.
Prepare the chicken: Pound the thicker ends of the chicken breasts to even thickness. Lightly spritz with oil and season with 1/2 teaspoon salt and some black pepper.
Heat a grill or grill pan over medium-high heat. Spritz the zucchini and tomato pieces lightly with olive oil and season with salt and pepper.
Grill the zucchini in batches for 2–3 minutes per side, until tender and lightly charred. Transfer to a baking sheet and keep covered to stay warm.
Grill the tomato halves, turning, for 1–2 minutes until just softened.
Grill the chicken 3–4 minutes per side, until browned and cooked through. Transfer to a cutting board, let rest briefly, then slice.
To serve, divide the pesto‑tossed couscous among four bowls (about 3/4 cup each). Top with grilled zucchini, tomatoes and sliced chicken. Drizzle with the remaining pesto and serve immediately.

Nutrition (per serving)

Calories: 505 kcal
Protein: 48 g
Carbohydrates: 41 g
Fat: 17 g
Fiber: 4 g
Cholesterol: 128 mg
Sodium: 185 mg
Sugar: 1.5 g

This grilled pesto chicken couscous bowl is an excellent way to enjoy peak-season vegetables and fresh herbs. It’s flexible—swap couscous for quinoa or cauliflower rice, and adjust pesto oil to taste for a lighter finish. The result is a balanced, flavorful meal that highlights simple, fresh ingredients.

Disclosure: This recipe was created in partnership with ALDI.