NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

0.5 cup Zucchini

0.25 cup Dry couscous

2 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Dice the chicken breast, sweet potato, and zucchini into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Place the chicken and vegetables on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and oregano.

• 4

  Roast in the oven for 18-20 minutes until the chicken is cooked through and the sweet potatoes are tender and golden.

• 5

  While the tray roasts, bring 0.5 cup of water to a boil in a small saucepan, then stir in the dry couscous.

• 6

  Remove the saucepan from heat, cover tightly, and let the couscous steam for 5 minutes before fluffing with a fork.

• 7

  Transfer the fluffed couscous to a large bowl, add the roasted chicken and vegetables, and drizzle with fresh lemon juice before tossing gently.