California dreaming is the perfect way to describe this burst of flavor! Loaded with couscous, pistachios, pine nuts, currants, golden raisins and topped with basil pesto chicken, this bowl will make all of your food dreams come true!
Ingredients
- For the Chicken:
- 8 c. Water
- 1 lb. Chicken breasts, uncooked
- To taste, Salt and Pepper
- For the Basil Pesto Vinaigrette:
- 1 c. Basil
- 2/3 c. Avocado oil
- 1/2 ea. Avocados From Mexico
- 1/2 c. Pine nuts, toasted
- 1/4 c. Lemon juice
- 1/4 c. Parmesan cheese, shredded
- 8 ea. Garlic cloves, minced
- To taste, Salt and pepper
- For the Avocado California Bowl:
- 4 c. Couscous, cooked
- 1 c. Pistachios, chopped
- 1/2 c. Golden raisins
- 1/2 c. Currants
- 1/2 c. Pine nuts, toasted
- To garnish, Parsley, chopped
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Instructions
- In a large pot, boil water and add chicken breasts. Reduce heat to a simmer and allow chicken to thoroughly cook (approximately 15 minutes).
- For the Basil Pesto Vinaigrette: In a blender, add basil, avocado oil, pine nuts, lemon juice, parmesan cheese and garlic. Blend until thoroughly combined and salt and pepper to taste.
- In a mixer, add the chicken and half the pesto vinaigrette. Mix until chicken is shredded and basil pesto vinaigrette is evenly combined. Salt and pepper to taste.
- In large bowls, evenly distribute couscous, chicken, pistachios, raisins, currants, pine nuts, basil pesto vinaigrette and garnish with parsley.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
