NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Pearl couscous

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

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 and line a large baking sheet with parchment paper.

• 2

  Dice the chicken breast, zucchini, red bell pepper, and red onion into uniform 1-inch pieces.

• 3

  Place the chicken and vegetables on the baking sheet and toss with 0.25 tablespoons of olive oil, sea salt, black pepper, and dried oregano.

• 4

  Roast in the oven for 18-20 minutes until the chicken is fully cooked and the vegetables are tender and slightly charred.

• 5

  While the tray roasts, bring a small pot of water to a boil and cook the pearl couscous for 8-10 minutes until al dente, then drain.

• 6

  In a large mixing bowl, whisk together the remaining 0.25 tablespoons of olive oil and the lemon juice.

• 7

  Add the cooked couscous, roasted chicken, and vegetables to the bowl, toss with fresh parsley to combine, and serve warm.