Herb-Roasted Chicken Breast with Couscous and Cucumber Salad

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

Herb-Roasted Chicken Breast with Couscous and Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Couscous and Cucumber Salad

Tender chicken breast roasted with Mediterranean herbs, served alongside fluffy couscous and a crisp cucumber-tomato salad with a dollop of creamy hummus.

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NUTRITION

385kcal
Protein
21.7g
Fat
13.6g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1.76 ounces Chicken Breast

1/4 cup dry Couscous

2 teaspoons Olive Oil

2 tablespoons Hummus

1/2 cup chopped Cucumber

1/2 cup chopped Tomato

1 tablespoon non-fat Greek Yoghurt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rub the chicken breast with one teaspoon of olive oil and season with dried oregano, salt, and pepper.

  • 3

    Place the chicken on a baking sheet and roast for 15-18 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the couscous by bringing 1/3 cup of water to a boil, stirring in the dry couscous, covering, and removing from heat for 5 minutes.

  • 5

    Dice the cucumber and tomato, then toss them in a bowl with the remaining teaspoon of olive oil and a splash of lemon juice.

  • 6

    Fluff the couscous with a fork and plate it alongside the roasted chicken.

  • 7

    Serve with the fresh cucumber salad, a dollop of hummus, and a spoonful of Greek yoghurt for extra creaminess.

Herb-Roasted Chicken Breast with Couscous and Cucumber Salad

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

Herb-Roasted Chicken Breast with Couscous and Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Couscous and Cucumber Salad

Tender chicken breast roasted with Mediterranean herbs, served alongside fluffy couscous and a crisp cucumber-tomato salad with a dollop of creamy hummus.

NUTRITION

385kcal
Protein
21.7g
Fat
13.6g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1.76 ounces Chicken Breast

1/4 cup dry Couscous

2 teaspoons Olive Oil

2 tablespoons Hummus

1/2 cup chopped Cucumber

1/2 cup chopped Tomato

1 tablespoon non-fat Greek Yoghurt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rub the chicken breast with one teaspoon of olive oil and season with dried oregano, salt, and pepper.

  • 3

    Place the chicken on a baking sheet and roast for 15-18 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the couscous by bringing 1/3 cup of water to a boil, stirring in the dry couscous, covering, and removing from heat for 5 minutes.

  • 5

    Dice the cucumber and tomato, then toss them in a bowl with the remaining teaspoon of olive oil and a splash of lemon juice.

  • 6

    Fluff the couscous with a fork and plate it alongside the roasted chicken.

  • 7

    Serve with the fresh cucumber salad, a dollop of hummus, and a spoonful of Greek yoghurt for extra creaminess.