NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Pearl couscous

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tsp Extra virgin olive oil

0.5 tsp Turmeric powder

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

PREPARATION

• 1

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

• 2

  Place the broccoli florets and diced red bell pepper on the baking sheet, drizzle with 1 teaspoon of olive oil, and season with a pinch of sea salt and black pepper.

• 3

  Roast the vegetables for 18-20 minutes until the edges are slightly charred and tender.

• 4

  While vegetables roast, season the chicken breast with sea salt and black pepper, then sear in a non-stick skillet over medium heat for 6-7 minutes per side until fully cooked.

• 5

  In a small saucepan, bring the water and turmeric powder to a boil, then stir in the pearl couscous.

• 6

  Reduce the heat to low, cover the pot, and simmer for 8-10 minutes until the water is absorbed and the couscous is tender.

• 7

  Slice the cooked chicken into thin strips.

• 8

  Fluff the golden couscous with a fork and stir in the remaining teaspoon of olive oil, lemon juice, and chopped fresh parsley.

• 9

  Gently fold the roasted vegetables into the couscous and top with the sliced chicken breast before serving.