10/27/2025
🥗 Grilled Chicken & Veggie Pesto Lentil Couscous Salad
The ultimate high-protein, high-fiber, flavor-packed lunch!
Loaded with grilled summer veggies, hearty lentils, and a lighter homemade pesto — this bowl is balanced, colorful, and satisfying enough to be your new meal-prep staple 💚
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🌿 Ingredients
For the Salad
• 1 lb grilled chicken breast, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow summer squash, sliced
• ½ small eggplant, cubed
• ½ red onion, sliced
• 1 can lentils, rinsed & drained
• 1 cup dry couscous, cooked per package instructions
• Olive oil, salt & pepper for grilling
For the Lighter Pesto
• 1 ½ cups fresh basil leaves
• ¼ cup grated Parmesan cheese
• 2 tbsp pine nuts (or walnuts)
• 2 tbsp olive oil
• 2 tbsp water or chicken broth (to thin)
• 1 small clove garlic
• Juice of ½ lemon
• Salt & pepper, to taste
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🔥 Directions
1. Grill the veggies & chicken:
Toss veggies in olive oil, salt, and pepper. Grill (or roast at 425°F for 20–25 min) until tender and lightly charred. Grill chicken until cooked through (165°F internal temp) and slice.
2. Cook the couscous:
Prepare per package instructions and fluff with a fork.
3. Make the pesto:
Add basil, Parmesan, nuts, garlic, lemon juice, olive oil, and water/broth to a blender or food processor. Blend until smooth.
4. Assemble:
In a large bowl, combine couscous, lentils, grilled veggies, and chicken. Toss with pesto until evenly coated.
5. Serve warm or chilled and top with extra Parmesan or fresh basil if desired!
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💚 Rite Bite Tip
Add extra protein by doubling the chicken or swap lentils for a protein pasta. Store in the fridge for 3–4 days — perfect for Meal Prep Sunday!
