Grilled Chicken Thighs with Couscous and Roasted Brussels Sprouts
1185 kcal · 52 g protein · 15 minutes · 1 servings
This hearty and nutritious meal features tender grilled chicken thighs paired with fluffy whole wheat couscous and caramelized roasted Brussels sprouts. The combination offers a balanced plate full of protein, fiber, and wholesome carbs, perfect for a satisfying dinner.
1185 kcal
52 g protein
15 minutes
Ingredients
- grilled chicken thighs 7 oz
- whole wheat couscous 1.5 cups cooked
- Brussels sprouts 1.5 cups roasted
- olive oil 1 tbsp
Method
-
Prepare Brussels Sprouts.
Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. Toss them in half a tablespoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
Tip: Cutting Brussels sprouts in half helps them roast evenly and develop a nice caramelized surface. -
Roast Brussels Sprouts.
Place the baking sheet in the oven and roast the Brussels sprouts for about 20-25 minutes. Halfway through, stir or shake the pan to ensure even browning. They should be tender and golden brown when done.
Tip: Keep an eye on them near the end to avoid burning. -
Cook Whole Wheat Couscous.
While the Brussels sprouts roast, prepare the couscous. Bring 1 cup of water to a boil in a small pot. Add a pinch of salt and 1 teaspoon of olive oil. Stir in 1/2 cup of dry whole wheat couscous, cover the pot, and remove it from heat. Let it sit for 5 minutes, then fluff with a fork.
Tip: Fluffing couscous with a fork prevents it from becoming clumpy. -
Grill Chicken Thighs.
Heat a grill pan or outdoor grill over medium-high heat. Brush the chicken thighs lightly with the remaining olive oil and season with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Tip: Use a meat thermometer to check doneness for perfectly cooked chicken. -
Assemble and Serve.
Slice the grilled chicken thighs if desired. Plate the cooked couscous alongside the roasted Brussels sprouts and top with the grilled chicken. Optionally, drizzle a little extra olive oil or lemon juice for added flavor.
Tip: Serving immediately while warm enhances the flavors and textures.
Pro tips
- Trim and halve Brussels sprouts for even roasting and a tender inside with crispy edges.
- Let couscous rest covered off the heat to absorb moisture fully and fluff easily.