Lemon Herb Couscous with Roasted Vegetables

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

Lemon Herb Couscous with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Couscous with Roasted Vegetables

Tender chicken breast and vibrant vegetables roasted to perfection, tossed with fluffy lemon-infused couscous and finished with a bright, zesty herb dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
49.2g
Fat
13.8g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Whole wheat couscous

0.5 tbsp Extra virgin olive oil

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Broccoli florets

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Dice the chicken breast into bite-sized pieces and chop the zucchini, bell pepper, and broccoli into uniform chunks.

  • 3

    In a large bowl, toss the chicken and vegetables with the olive oil, sea salt, black pepper, and dried oregano until evenly coated.

  • 4

    Spread the mixture in a single layer on the prepared baking sheet and roast for 18 to 20 minutes, or until the chicken is cooked through and vegetables are tender.

  • 5

    While the vegetables roast, bring 0.5 cup of water to a boil in a small saucepan.

  • 6

    Stir in the dry couscous, remove from heat, cover with a lid, and let it sit for 5 minutes.

  • 7

    Fluff the couscous with a fork and stir in the lemon juice, lemon zest, and chopped fresh parsley.

  • 8

    In a large serving bowl, combine the roasted chicken and vegetables with the seasoned couscous and toss gently before serving warm.

Lemon Herb Couscous with Roasted Vegetables

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

Lemon Herb Couscous with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Couscous with Roasted Vegetables

Tender chicken breast and vibrant vegetables roasted to perfection, tossed with fluffy lemon-infused couscous and finished with a bright, zesty herb dressing.

NUTRITION

426kcal
Protein
49.2g
Fat
13.8g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Whole wheat couscous

0.5 tbsp Extra virgin olive oil

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Broccoli florets

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Dice the chicken breast into bite-sized pieces and chop the zucchini, bell pepper, and broccoli into uniform chunks.

  • 3

    In a large bowl, toss the chicken and vegetables with the olive oil, sea salt, black pepper, and dried oregano until evenly coated.

  • 4

    Spread the mixture in a single layer on the prepared baking sheet and roast for 18 to 20 minutes, or until the chicken is cooked through and vegetables are tender.

  • 5

    While the vegetables roast, bring 0.5 cup of water to a boil in a small saucepan.

  • 6

    Stir in the dry couscous, remove from heat, cover with a lid, and let it sit for 5 minutes.

  • 7

    Fluff the couscous with a fork and stir in the lemon juice, lemon zest, and chopped fresh parsley.

  • 8

    In a large serving bowl, combine the roasted chicken and vegetables with the seasoned couscous and toss gently before serving warm.