Penn Herb Wellness Guide
Chicken Pesto and Couscous Salad
Ingredients
- 2 Tbs olive oil
- 1/2 lb boneless, skinless chicken breasts, cubed
- 1 med yellow squash, halved lengthwise and sliced
- Salt and pepper to taste
- 1 cup couscous
- 2 cups chicken stock
- 1/2 lb roma tomatoes (or cherry tomatoes), cut in half
- 1/2 cup pesto
Directions
- Heat olive oil in a skillet and add cubed chicken and sliced squash. Season to taste with salt and pepper.
- Cook for about 10 minutes, stirring often, until chicken is fully cooked and squash is tender. Remove from heat and cool.
- While chicken cooks, bring 2 cups chicken stock to a boil in a small saucepan. Add the couscous and stir, then cover and reduce heat to to low. Cook for about 5 minutes until stock is absorbed and couscous is tender. Cool.
- Once chicken-squash mixture and couscous are cooled, pour into a large bowl. Add tomatoes and pesto and stir until well combined. Refrigerate until serving.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.