Roasted Beetroot and Fluffy Lemon-Herb Couscous with Grilled Chicken

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

Roasted Beetroot and Fluffy Lemon-Herb Couscous with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Beetroot and Fluffy Lemon-Herb Couscous with Grilled Chicken

Enjoy a vibrant and hearty dish where earthy roasted beetroot and fluffy lemon-herb couscous are paired with succulent grilled chicken and protein-packed chickpeas. This dish is accentuated with tangy crumbled feta and bright fresh herbs, making every bite a delightful balance of savory, zesty, and refreshing flavors.

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NUTRITION

539kcal
Protein
43.0g
Fat
15.9g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Beetroot (roasted)

1/2 cup Couscous (cooked)

1/2 cup Chickpeas (cooked)

3 ounces Grilled Chicken Breast

1 ounce Feta Cheese, crumbled

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

2 tablespoons Fresh Mint, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the beetroot, wrap it in foil, and roast for about 45-50 minutes until tender. Once cool, peel and dice into bite-sized pieces.

  • 2

    Prepare couscous by bringing water to a boil (use a 1:1 ratio with couscous), add a pinch of salt, and stir in the couscous. Cover and let sit off the heat for 5 minutes before fluffing with a fork.

  • 3

    Grill the chicken breast seasoned lightly with salt and pepper until fully cooked, about 6-7 minutes on each side or until the internal temperature reaches 165°F. Once done, slice into strips.

  • 4

    In a large bowl, combine the fluffed couscous, roasted beetroot, and chickpeas. Drizzle with olive oil and lemon juice.

  • 5

    Add the chopped parsley and mint to the bowl and gently toss to incorporate all the flavors.

  • 6

    Top the mixture with grilled chicken slices and crumbled feta cheese. Serve warm or at room temperature.

Roasted Beetroot and Fluffy Lemon-Herb Couscous with Grilled Chicken

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

Roasted Beetroot and Fluffy Lemon-Herb Couscous with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Beetroot and Fluffy Lemon-Herb Couscous with Grilled Chicken

Enjoy a vibrant and hearty dish where earthy roasted beetroot and fluffy lemon-herb couscous are paired with succulent grilled chicken and protein-packed chickpeas. This dish is accentuated with tangy crumbled feta and bright fresh herbs, making every bite a delightful balance of savory, zesty, and refreshing flavors.

NUTRITION

539kcal
Protein
43.0g
Fat
15.9g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Beetroot (roasted)

1/2 cup Couscous (cooked)

1/2 cup Chickpeas (cooked)

3 ounces Grilled Chicken Breast

1 ounce Feta Cheese, crumbled

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

2 tablespoons Fresh Mint, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the beetroot, wrap it in foil, and roast for about 45-50 minutes until tender. Once cool, peel and dice into bite-sized pieces.

  • 2

    Prepare couscous by bringing water to a boil (use a 1:1 ratio with couscous), add a pinch of salt, and stir in the couscous. Cover and let sit off the heat for 5 minutes before fluffing with a fork.

  • 3

    Grill the chicken breast seasoned lightly with salt and pepper until fully cooked, about 6-7 minutes on each side or until the internal temperature reaches 165°F. Once done, slice into strips.

  • 4

    In a large bowl, combine the fluffed couscous, roasted beetroot, and chickpeas. Drizzle with olive oil and lemon juice.

  • 5

    Add the chopped parsley and mint to the bowl and gently toss to incorporate all the flavors.

  • 6

    Top the mixture with grilled chicken slices and crumbled feta cheese. Serve warm or at room temperature.