Pesto Chicken and Vegetable Skewers with Whole Wheat Couscous

Colorful and flavorful chicken and vegetable skewers marinated in pesto, served with light couscous.

Ingredients

• 600 g Boneless Skinless Chicken Breasts
• 1/4 cup, store-bought or homemade Pesto
• 1 tbsp Lemon juice
• 1 cup Whole wheat couscous
• 1 cup, low sodium Broth

Instructions

1. Cut chicken breasts into 1-inch cubes.
2. Chop green pepper and zucchini into 1-inch pieces.
3. In a bowl, whisk together pesto, lemon juice, and 1 tbsp olive oil. Season with salt and pepper.
4. Add chicken and vegetables to the bowl and toss to coat. Marinate for at least 15 minutes.
5. Thread chicken and vegetables onto skewers, alternating ingredients.
6. Grill skewers over medium heat for 12-15 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender, turning occasionally.
7. While skewers are grilling, prepare whole wheat couscous according to package directions, using chicken broth instead of water. Stir in 1 tbsp olive oil after cooking.
8. Season couscous with salt and pepper.
9. Serve chicken and vegetable skewers over whole wheat couscous.

Cuisine: Italian

Suitability: low fat

Prep Time: 20 mins

Cook Time: 15 mins

Serving Size: 4

Meal Type: dinner