Ingredients
Equipment
Method
- Season the chicken breasts with salt, pepper, and paprika. Heat olive oil in a skillet and cook chicken for 5–6 minutes per side until golden and cooked through.
- Place the zucchini and bell pepper on a baking tray. Season lightly and roast at 200°C (400°F) for 12–15 minutes.
- Add couscous to a bowl. Pour hot vegetable broth over it, cover, and let sit for 5 minutes. Fluff with a fork.
- Slice the cooked chicken and assemble the bowl with couscous, roasted vegetables, and cherry tomatoes.
Nutrition
Calories: 520kcalCarbohydrates: 48gProtein: 38gFat: 18gSaturated Fat: 3gCholesterol: 96mgSodium: 260mgPotassium: 710mgFiber: 6gSugar: 7gVitamin A: 820IUVitamin C: 66mgCalcium: 48mgIron: 3.2mg
Notes
Feel free to swap couscous for quinoa, rice, or cauliflower rice for a low-carb option.
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