Roasted Lemon-Herb Chicken with Vegetable Couscous

Tender chicken breasts roasted with a bright lemon and herb marinade, served alongside fluffy couscous studded with colorful, sweet roasted vegetables for a light yet satisfying meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.93/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• fresh
• healthy
• quick
• roast
• savory

Ingredients

• 2 chicken breasts (large, boneless, skinless)
• 1 lemon (zested and juiced)
• 2 tablespoon olive oil
• 1.5 teaspoon dried oregano
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 1 zucchini (diced)
• 1 cup cherry tomatoes (halved)
• 1 cup couscous
• 1.5 cup chicken broth
• 0.25 cup fresh parsley (chopped)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the lemon zest, lemon juice, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Add the chicken breasts and toss to coat. Let marinate for at least 10 minutes while you prep the vegetables.
3. On the prepared baking sheet, combine the diced red bell pepper, green bell pepper, zucchini, and cherry tomatoes. Drizzle with the remaining 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss to combine.
4. Place the marinated chicken breasts on one side of the baking sheet, and spread the vegetables on the other side. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender-crisp.
5. While the chicken and vegetables are roasting, bring the chicken broth to a boil in a small saucepan. Add the couscous, stir once, then remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
6. Once chicken and vegetables are cooked, slice the chicken breasts. Serve the sliced chicken and roasted vegetables over the fluffy couscous. Garnish with fresh parsley, if using.

Notes

This dish is perfect for meal prepping; leftovers store well for 3-4 days in an airtight container.

Nutrition (per serving)

• Calories: 405
• Protein: 37.5 g
• Carbohydrates: 38.2 g
• Fat: 11.5 g
• Fiber: 5.1 g
• Sodium: 680 mg
• Saturated Fat: 2.1 g
• Sugar: 5.3 g
• Cholesterol: 85 mg