NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Dry couscous

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 cup Water

PREPARATION

• 1

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

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces, then toss them on the baking sheet with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized around the edges.

• 4

  Season the chicken breast evenly with garlic powder, the remaining sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until fully cooked and golden brown.

• 6

  While the chicken cooks, bring the water to a boil in a small saucepan, then stir in the dry couscous, cover, and remove from the heat.

• 7

  Let the couscous sit for 5 minutes, then fluff it with a fork and stir in the lemon juice, lemon zest, and chopped fresh parsley.

• 8

  Slice the chicken breast into strips and serve it over the lemon-herb couscous alongside the roasted vegetables.