Name: Herb Couscous with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.33 cup Dry 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 Fresh parsley; 1 tbsp Fresh mint; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Herb Couscous with Roasted Vegetables

Roasted seasonal vegetables and tender chicken breast tossed with fluffy herb-infused couscous and a bright, zesty lemon dressing.

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NUTRITION

Protein

53.0g

Fat

13.7g

Carbs

55.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.33 cup Dry 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 Fresh parsley

1 tbsp Fresh mint

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Dice the chicken breast, zucchini, red bell pepper, and red onion into uniform bite-sized pieces.
3
Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and garlic powder.
4
Toss well to coat and roast for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.
5
While the tray is roasting, place the dry couscous in a small heat-proof bowl and pour 0.5 cup of boiling water or broth over it.
6
Cover the bowl and let it sit for 5 minutes, then fluff the couscous with a fork.
7
In a large bowl, combine the fluffed couscous with the roasted chicken and vegetables.
8
Stir in the fresh parsley, fresh mint, and lemon juice before serving warm.