Pistou Chicken Couscous Bowls

🥘 Ingredients

• basil pistou
  2 tbsp
• butter
  1 tbsp
• chicken cutlets
  2 pieces
• dates
  ½ cup
• garlic
  3 cloves
• lacinato kale
  2 c
• oregano-garlic seasoning
  1 packet
• roasted red peppers
  1 c
• toasted pearl couscous
  2 c
• zucchini
  1 pieces

🍳 Cookware

• large skillet
• medium saucepan

1. 1

   Wash and dry all produce. Halve and slice zucchini into half-moons. Roughly chop lacinato kale . Pit and chop dates . Mince garlic .

   zucchini: 1 pieces, lacinato kale: 2 c, dates: ½ cup, garlic: 3 cloves
2. 2

   Season chicken cutlets evenly with oregano-garlic seasoning . Heat a large skillet over medium-high heat. Sear chicken until golden brown ⏱️ 4 minutes per side. Remove to a plate and set aside.

   chicken cutlets: 2 pieces, oregano-garlic seasoning: 1 packet
3. 3

   Bring a medium saucepan of water to a boil. Stir in toasted pearl couscous , cover, remove from heat, and let stand ⏱️ 5 minutes . Fluff with a fork.

   toasted pearl couscous: 2 c
4. 4

   In the same skillet, add roasted red peppers , garlic, and a splash of water. Cook, stirring occasionally, until warmed through ⏱️ 3 minutes . Return chicken to the pan, add butter , and cook until chicken reaches an internal temperature of 165°F ⏱️ 3 minutes .

   roasted red peppers: 1 c, butter: 1 tbsp
5. 5

   Divide couscous and kale between serving bowls. Top with chicken, peppers, zucchini, and dates. Drizzle generously with basil pistou and serve immediately.

   basil pistou: 2 tbsp