NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken thighs

0.25 cup dry couscous

0.5 cup water

0.25 cup gold potato

0.25 cup shredded carrot

1 tsp olive oil

1 tbsp fresh lime juice

1 tsp lime zest

2 tbsp fresh cilantro

0.5 tsp red pepper flakes

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F. Toss diced gold potatoes with a tiny drizzle of oil and a pinch of salt; roast on a baking sheet for 15-20 minutes until tender and golden.

• 2

  In a small bowl, whisk together lime juice, lime zest, red pepper flakes, garlic powder, salt, and pepper to create the marinade.

• 3

  Coat the chicken thighs thoroughly in the lime-spice mixture and let them marinate for at least 10 minutes at room temperature.

• 4

  Heat a non-stick skillet over medium-high heat with the remaining olive oil. Sear the chicken thighs for 5-6 minutes per side until the internal temperature reaches 165°F.

• 5

  While the chicken is cooking, bring water to a boil in a small saucepan, stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

• 6

  Assemble the bowl by layering the fluffy couscous at the base, followed by the roasted potatoes and fresh shredded carrots.

• 7

  Slice the chicken thighs into strips and place them on top of the bowl, then garnish generously with fresh cilantro and an extra squeeze of lime if desired.