This dish is perfect for summer or warmer fall days.

What You’ll Need:
Pesto:
2 cups packed fresh basil
1/4 cup toasted pine nuts
1/3 cup grated Parmesan cheese
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
2 cloves garlic, minced
1/4 teaspoon each salt and freshly ground pepper
1/3 cup extra virgin olive oil

Salad:
4 COLEMAN ORGANIC® Thin Sliced Chicken Breast – Organic
1 tablespoon olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon each salt and freshly ground pepper
1 red pepper, quartered and seeded
1 zucchini, sliced lengthwise
1 white onion, sliced into rings

What to Do:
For the pesto: Place the basil, pine nuts, cheese, lemon juice, lemon zest, garlic, salt, and pepper in a food processor. Pulse until finely chopped. With the motor running, slowly add the oil until well combined.

For the salad, preheat a grill pan to medium-high and lightly coat the grate with cooking oil. Whisk the olive oil with the vinegar, garlic, salt, and pepper. Toss some of the mixture with the red pepper, zucchini, and onion.

Brush the remaining mixture all over chicken. Grill the chicken and vegetables, turning as needed, for 10 to 15 minutes or until cooked though and well-marked. Cool completely.

Thinly slice the chicken and chop the vegetables.

Toss the couscous with the chopped vegetables and 1/3 cup pesto. Divide evenly between 4 plates and top with sliced chicken. Drizzle each salad with 1 tablespoon additional pesto.

Tip: Toast pine nuts at 350°F, in a single layer, for 7 to 10 minutes or until golden and fragrant. For extra flavor, cook the couscous in chicken broth.

Note: Left over pesto can be stored in a tightly covered container for up to 5 days.