NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup pearl couscous

1 tbsp basil pesto

0.5 cup cherry tomatoes

0.5 cup zucchini

0.5 cup low sodium chicken broth

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Slice the zucchini into half-moons and halve the cherry tomatoes.

• 4

  In a small oven-safe baking dish, whisk together the chicken broth, basil pesto, and lemon juice until the pesto is incorporated.

• 5

  Add the dry pearl couscous to the dish and stir to ensure it is submerged in the liquid.

• 6

  Nestle the seasoned chicken pieces, zucchini half-moons, and cherry tomatoes into the couscous and broth mixture.

• 7

  Cover the dish tightly with aluminum foil to trap the steam and bake for 20 minutes.

• 8

  Remove the foil and continue baking for 5 to 8 minutes until the chicken is fully cooked and the liquid is mostly absorbed.

• 9

  Let the bake rest for 5 minutes to allow the couscous to finish softening, then fluff gently with a fork before serving.