Roasted Vegetable Couscous Meal Prep
Ingredients
Roasted Vegetable Couscous
-
4
pieces
Roma tomatoes
-
2
pieces
zucchini
-
1
piece
bell pepper
-
1
piece
red onion
-
4
cloves
garlic
-
2
Tbsp
olive oil
-
2
pinches
salt
-
2
pinches
pepper
-
1
cup
couscous
-
1.5
cups
vegetable broth
-
½
bunch
parsley
Garlic Herb Baked Chicken Breast or Garlic Herb Chickpeas
-
2
pieces
boneless, skinless chicken breasts
-
2
cans
chickpeas
-
2
Tbsp
butter
-
1
tsp
dried parsley
-
½
tsp
dried oregano
-
½
tsp
dried basil
-
¼
tsp
garlic powder
-
¼
tsp
onion powder
-
¼
tsp
salt
-
to taste
pepper
Optional Dressing
Instructions
- Preheat the oven to 400ºF.
- Chop the vegetables and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast the vegetables for about 45 minutes, stirring every 15 minutes.
- While the vegetables roast, bring vegetable broth to a boil and stir in the couscous. Remove from heat and let sit for 5 minutes.
- Prepare the garlic herb butter mixture and coat the chicken breasts with it.
- Bake the chicken for 20 minutes or until cooked through, then let it rest and slice.
- For chickpeas, sauté rinsed chickpeas in oil and season with the same herbs.
- Combine the roasted vegetables, couscous, minced garlic, and parsley in a bowl.
- Divide the mixture into containers and top with chicken or chickpeas. Serve with ranch dressing.
Nutrition Facts (estimated)
Servings
4
Calories
495
Total fat
16g
Total carbohydrates
52g
Total protein
35g
Sodium
935mg
Cholesterol
0mg
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