Monday, May 23, 2011

Lemon-Basil Chicken and Pine Nut Couscous

Makes 4 Servings

8 bonesless, skinless chicken thighs, well trimmed (about 2 lb)
1 tbsp basil pesto
1 tsp each fresh, lemon juice and grated lemon zest
1 (5.6 oz) box toasted pine nut couscous (Near East has this kind)
1 cup mixed cherry tomatoes, halved or quartered
1/4 cup shredded fresh basil

1.  In a small bowl, combine pesto, lemon juice, and 1/2 tsp of the lemon zest.  Brush chicken with pesto mixture, then sprinkle with 1/2 tsp kosher salt adn 1/4 tsp freshly ground black pepper.

2.  Prepare an outdoor grill or heat a lightly oiled grill pan over medium heat.  Add chicken and grill 5 to 6 minutes per side, until browned and cooked through.

3.  Meanwhile, cook couscous according to package directions.  Put couscous in a medium bowl and stir in tomatoes and basil.

4.  Sprinkle remaining 1/2 tsp lemon zest over chicken and serve with couscous.

Recipe taken from Redbook, June 2011

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