1/3cup plus 1 Tbsp extra-virgin olive oil, divided
2cups sliced zucchini (¼-inch thick)
2cups couscous (like Near East)
1cup reduced-sodium chicken broth
4cups cubed boneless, skinless chicken breasts
1(6-oz) jar Barilla Traditional Basil Pesto
1/2cup grape tomatoes, halved
1tablespoon grated Parmesan cheese
Chopped fresh basil leaves (optional)
Heat a large skillet over medium and add ⅓ cup olive oil. Beat egg in a small bowl. Pour flour onto a small plate.
Dip zucchini slices first in egg, then in flour, then cook in oil until browned on both sides. Remove to a paper towel-lined plate.
Preheat oven to 350°F. Coat a 2-qt shallow baking pan with 1 Tbsp olive oil. Pour couscous into pan and cover with chicken broth.
Combine chicken and pesto in a bowl and toss to coat. Place chicken in an even layer over couscous. Top with mozzarella. Add zucchini in an even layer. Top with tomatoes. Sprinkle with Parmesan, salt and pepper.