1 pound boneless chicken thighs or breasts, fat removed (about 2 breasts)

1/2 cup prepared pesto sauce

2 cups cooked couscous

4 tablespoons extra virgin olive oil (or less to taste)

1/2 cup freshly shredded Parmesan cheese

1/2 cup cream cheese or neufchatel cheese

1/2 cup light sour cream

1 teaspoon Italian seasoning

1/3 cup grated Parmesan

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Place chicken and pesto in a zip-top bag, seal, and refrigerate for at least 1 hour to marinate.
Preheat oven to 350°F (175°C). Place chicken on a greased baking sheet and bake for 25–35 minutes, or until cooked through. Alternatively, grill for 3–5 minutes.
In a medium saucepan over medium-low heat, combine cooked couscous, olive oil, and shredded Parmesan. Heat for about 5 minutes, then reduce to low.
In a small saucepan over medium-low heat, stir together cream cheese, sour cream, Italian seasoning, and grated Parmesan until smooth and warmed through. Keep on low heat.
To serve, spoon Parmesan couscous onto plates, top with pesto chicken, and drizzle with warm Italian cream sauce.

Swap couscous for quinoa, orzo, rice, or another grain.

Use sun-dried tomato pesto for a richer flavor.

Add roasted vegetables like zucchini or cherry tomatoes.

Stir garlic or crushed red pepper into the cream sauce for extra intensity.

Finish with fresh basil for brightness.