Pesto Chicken & Pearl Couscous Bake

6 meals

From a reel by Whitney Kai Lyn — watch the original

Ingredients

• 1 lb chicken breast, diced
• 1½ cups pearl couscous, uncooked
• 1 (8 oz) container pesto
• 2 cups chicken broth
• 1 pint cherry tomatoes
• 8 oz mozzarella pearls
• 3–4 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt & pepper, to taste
• Salt & pepper, to taste
• Fresh basil, for garnish (optional)

Instructions

1. Preheat the oven to 375°F.
2. Combine the uncooked pearl couscous, chicken broth, pesto, and minced garlic in a 9x13 baking dish.
3. Incorporate the diced chicken and cherry tomatoes into the mixture.
4. Season the chicken with Italian seasoning, salt, and pepper.
5. Seal the dish tightly with foil and bake for 40 to 45 minutes until the chicken is cooked and the couscous is soft.
6. Remove the foil, sprinkle mozzarella pearls over the top, and bake uncovered for 5 to 10 minutes until the cheese has melted.
7. Allow the dish to rest for 5 minutes before serving.
8. Garnish with fresh basil and additional pesto if desired.