Lemon Herb Chicken Couscous Bowl

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

Lemon Herb Chicken Couscous Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Couscous Bowl

Pan-seared chicken breast seasoned with zesty lemon and herbs, served over fluffy couscous with a crisp cucumber and tomato salad.

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NUTRITION

480kcal
Protein
54.9g
Fat
11.7g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Dry couscous

1 tsp Extra virgin olive oil

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    In a small pot, bring 0.33 cup water to a boil, stir in the dry couscous, cover, and remove from heat to let it steam for 5 minutes.

  • 2

    Season the chicken breast evenly on both sides with dried oregano, garlic powder, sea salt, and black pepper.

  • 3

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

  • 4

    While the chicken rests, dice the cucumber and halve the cherry tomatoes, then finely chop the fresh parsley.

  • 5

    Fluff the steamed couscous with a fork and stir in the lemon juice and half of the chopped fresh parsley.

  • 6

    Slice the chicken into thin strips and arrange in a bowl alongside the fluffy couscous and fresh vegetables, garnishing with the remaining parsley.

Lemon Herb Chicken Couscous Bowl

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

Lemon Herb Chicken Couscous Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Couscous Bowl

Pan-seared chicken breast seasoned with zesty lemon and herbs, served over fluffy couscous with a crisp cucumber and tomato salad.

NUTRITION

480kcal
Protein
54.9g
Fat
11.7g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Dry couscous

1 tsp Extra virgin olive oil

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    In a small pot, bring 0.33 cup water to a boil, stir in the dry couscous, cover, and remove from heat to let it steam for 5 minutes.

  • 2

    Season the chicken breast evenly on both sides with dried oregano, garlic powder, sea salt, and black pepper.

  • 3

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

  • 4

    While the chicken rests, dice the cucumber and halve the cherry tomatoes, then finely chop the fresh parsley.

  • 5

    Fluff the steamed couscous with a fork and stir in the lemon juice and half of the chopped fresh parsley.

  • 6

    Slice the chicken into thin strips and arrange in a bowl alongside the fluffy couscous and fresh vegetables, garnishing with the remaining parsley.