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°**

Difficulty

medium

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