NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Pearled couscous

0.5 cup Carrots

0.5 cup Bell pepper

0.25 cup Sweet corn

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.5 cup Chicken bone broth

PREPARATION

• 1

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

• 2

  Chop the carrots and bell peppers into bite-sized pieces and place them on the baking sheet along with the corn.

• 3

  Drizzle half of the olive oil over the vegetables, sprinkle with a pinch of salt and pepper, and toss to coat.

• 4

  Roast the vegetables in the oven for 18-20 minutes until they are tender and slightly caramelized.

• 5

  While the vegetables roast, bring the chicken bone broth to a boil in a small saucepan.

• 6

  Add the pearled couscous to the boiling broth, reduce heat to low, cover, and simmer for 8-10 minutes or until the liquid is absorbed.

• 7

  Season the chicken breast evenly on both sides with the garlic powder, smoked paprika, and the remaining salt and pepper.

• 8

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 9

  Once the couscous is done, fluff it with a fork and stir in the roasted vegetables.

• 10

  Slice the chicken breast into strips and serve it over the warm vegetable couscous mixture.