Southwestern Chicken and Couscous Power Bowl

Name: Southwestern Chicken and Couscous Power Bowl
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless); 2 tablespoon olive oil (extra virgin); 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 black beans (canned, rinsed and drained); 1.5 cup frozen corn (thawed); 0.5 red onion (small, finely diced); 1 red bell pepper (diced); 0.25 cup fresh cilantro (chopped); 0.25 cup lime juice; 0.25 teaspoon smoked paprika; 0.25 teaspoon onion powder; 0.25 teaspoon garlic powder; 1 pound green beans (trimmed)

Tender pan-seared chicken breast seasoned with classic herbs, served alongside a colorful and protein-packed Southwestern couscous and black bean salad, with crisp green beans for a satisfying and healthy meal.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $3.80/serving

Dietary

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

Ingredients

1.5 pound chicken breast (boneless, skinless)
2 tablespoon olive oil (extra virgin)
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 black beans (canned, rinsed and drained)
1.5 cup frozen corn (thawed)
0.5 red onion (small, finely diced)
1 red bell pepper (diced)
0.25 cup fresh cilantro (chopped)
0.25 cup lime juice
0.25 teaspoon smoked paprika
0.25 teaspoon onion powder
0.25 teaspoon garlic powder
1 pound green beans (trimmed)

Instructions

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 black pepper.
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.
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.
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.
In a large bowl, combine the cooked couscous, rinsed and drained black beans, thawed frozen corn, finely diced red onion, diced red bell pepper, and chopped fresh cilantro.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, smoked paprika, onion powder, and garlic powder. Pour this dressing over the couscous mixture and toss to combine well.
Slice the cooked chicken breasts. Serve the sliced chicken alongside the Southwestern Couscous Power Bowl and steamed green beans.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold as a salad.

Nutrition (per serving)

Calories: 626
Protein: 47.2 g
Carbohydrates: 83.7 g
Fat: 10.5 g
Fiber: 12.3 g
Sodium: 1370 mg
Saturated Fat: 1.4 g
Sugar: 10.4 g
Cholesterol: 96 mg