Lemon-Herb Chicken & Couscous Power Bowl

Tender pan-seared chicken breast seasoned with classic herbs, served alongside a colorful and protein-packed couscous bowl featuring chickpeas, fresh vegetables, and a bright lemon-herb dressing, with crisp green beans on the side for a well-rounded meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $4.01/serving

Dietary

• High-Protein
• Nut-Free
• Dairy-Free
• Egg-Free
• High-Fiber
• Low-Fat
• Low-Sugar

Tags

• quick
• healthy
• comfort food
• savory
• fresh
• sauté

Ingredients

• 1.5 pound chicken breast (boneless, skinless)
• 2 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper (freshly ground)
• 1 teaspoon kosher salt
• 1.5 cup couscous (uncooked)
• 1.5 cup chicken broth
• 15 ounce canned chickpeas (rinsed and drained)
• 0.5 red onion (medium, finely diced)
• 1 red bell pepper (diced)
• 1.5 cup cherry tomatoes (halved)
• 0.25 cup fresh parsley (chopped)
• 2 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 pound green beans (trimmed)

Instructions

1. Pound the chicken breasts to an even 1-inch thickness if necessary. Season the chicken with 1/2 teaspoon kosher salt, the dried oregano, dried thyme, and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
3. While the chicken cooks, bring the chicken broth to a boil in a medium saucepan. Stir in the uncooked couscous and the remaining 1/2 teaspoon kosher salt. Remove from heat, cover, and let stand for 5 minutes, or until the liquid is absorbed and the couscous is fluffy. Fluff with a fork.
4. Steam the green beans until tender-crisp, about 5-7 minutes. You can do this in a microwave steamer or a pot with a steamer basket.
5. In a large bowl, combine the cooked couscous, rinsed and drained chickpeas, finely diced red onion, diced red bell pepper, halved cherry tomatoes, and chopped fresh parsley.
6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, red wine vinegar, and 1/4 teaspoon black pepper. Pour this dressing over the couscous mixture and toss to combine well.
7. Slice the cooked chicken breasts. Serve the sliced chicken alongside the couscous power bowl and steamed green beans.

Notes

This meal is excellent for meal prep; simply store the components separately and combine when ready to eat. Leftovers will keep well in the refrigerator for 3-4 days.

Nutrition (per serving)

• Calories: 613
• Protein: 46.7 g
• Carbohydrates: 77.4 g
• Fat: 12 g
• Fiber: 11.7 g
• Sodium: 1562 mg
• Saturated Fat: 1.4 g
• Sugar: 9 g
• Cholesterol: 96 mg