Couscous is a grain that takes less than 5 minutes to cook, making it a great choice when you need to get dinner ready in a flash! This Chicken Pesto Couscous is an easy and delicious dinner that makes great leftovers.
Preheat oven to 400°F (200°C). Line a baking tray with aluminum foil.
Lay the chicken on one side of the baking sheet. Add the chopped vegetables to the other side of the baking sheet.
Combine the oil, maple syrup, cumin, salt, and pepper. Pour over the vegetables and chicken and toss to coat.
Bake for 20 to 30 minutes or until the chicken is cooked through with no pink remaining in the centre. If using an instant-read thermometer, the internal temperature should read 165°F (74°C). If the vegetables are done before the chicken remove and place in a bowl.
Place the couscous into a bowl and bring the chicken broth and pesto to a boil in a saucepan. Pour over the couscous and cover. Let sit for 5 minutes, then fluff couscous with a fork and season with salt and pepper.
Add the vegetables to the couscous and toss to combine. Slice the chicken breasts and serve with the couscous.
To make this recipe nut free, make sure you are using a nut free pesto.
