Herb-Roasted Vegetable Pearl Couscous with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Pearl Couscous with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pearl Couscous with Grilled Chicken

A vibrant, herb-infused dish featuring tender grilled chicken breast nestled atop a bed of pearl couscous tossed with roasted seasonal vegetables and fresh herbs. The medley of flavors is elevated by a light drizzle of olive oil and a burst of garden-fresh parsley, delivering a satisfying and balanced meal.

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NUTRITION

440kcal
Protein
38.5g
Fat
11.5g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Pearl Couscous (≈55g)

3.5 oz grilled Chicken Breast (≈100g)

1 cup mixed roasted vegetables (zucchini, red bell pepper, red onion, ≈150g)

1/2 tablespoon Olive Oil (≈7g)

Fresh herbs (parsley, thyme, rosemary) - about 0.5 oz (≈14g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 2

    Toss the vegetables with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, cook the pearl couscous according to package instructions using lightly salted water. Drain and set aside.

  • 4

    Season the chicken breast with salt, pepper, and a sprinkle of mixed herbs. Grill over medium-high heat for about 6-7 minutes per side or until fully cooked. Let it rest briefly before slicing.

  • 5

    Combine the cooked couscous with the roasted vegetables and toss gently with additional fresh chopped parsley and herbs for an extra burst of flavor.

  • 6

    Plate a serving of the couscous and vegetable mixture and top with sliced grilled chicken. Serve warm.

Herb-Roasted Vegetable Pearl Couscous with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Pearl Couscous with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pearl Couscous with Grilled Chicken

A vibrant, herb-infused dish featuring tender grilled chicken breast nestled atop a bed of pearl couscous tossed with roasted seasonal vegetables and fresh herbs. The medley of flavors is elevated by a light drizzle of olive oil and a burst of garden-fresh parsley, delivering a satisfying and balanced meal.

NUTRITION

440kcal
Protein
38.5g
Fat
11.5g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Pearl Couscous (≈55g)

3.5 oz grilled Chicken Breast (≈100g)

1 cup mixed roasted vegetables (zucchini, red bell pepper, red onion, ≈150g)

1/2 tablespoon Olive Oil (≈7g)

Fresh herbs (parsley, thyme, rosemary) - about 0.5 oz (≈14g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 2

    Toss the vegetables with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, cook the pearl couscous according to package instructions using lightly salted water. Drain and set aside.

  • 4

    Season the chicken breast with salt, pepper, and a sprinkle of mixed herbs. Grill over medium-high heat for about 6-7 minutes per side or until fully cooked. Let it rest briefly before slicing.

  • 5

    Combine the cooked couscous with the roasted vegetables and toss gently with additional fresh chopped parsley and herbs for an extra burst of flavor.

  • 6

    Plate a serving of the couscous and vegetable mixture and top with sliced grilled chicken. Serve warm.