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Grilled Chicken Thighs with Couscous and Roasted Vegetables

720 kcal · 48 g protein · 15 minutes · 1 servings

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Grilled Chicken Thighs with Couscous and Roasted Vegetables

Enjoy a flavorful and balanced meal featuring juicy grilled skinless chicken thighs paired with fluffy couscous and vibrant roasted zucchini and bell peppers. This dish combines tender protein, wholesome grains, and colorful veggies for a satisfying dinner.

720 kcal 48 g protein 15 minutes

Ingredients

  • Chicken thighs (skinless) 6 oz
  • Couscous 1 cup cooked
  • Zucchini and bell peppers (roasted) 1.5 cups
  • Olive oil 1 tbsp

Method

  1. Prepare the vegetables. Preheat your oven to 425°F (220°C). Wash and chop zucchini and bell peppers into bite-sized pieces. Place them in a bowl and drizzle with 1 tablespoon of olive oil. Toss to coat evenly.
    Tip: Cut vegetables into similar sizes for even roasting.
  2. Roast the vegetables. Spread the oiled vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender and slightly caramelized.
    Tip: Use parchment paper on the baking sheet for easier cleanup.
  3. Prepare the couscous. While the vegetables roast, prepare 1 cup of cooked couscous according to package instructions. Typically, this involves boiling water, adding couscous, covering, and letting it steam for 5 minutes before fluffing with a fork.
    Tip: Add a pinch of salt or a small drizzle of olive oil to the couscous water for extra flavor.
  4. Season the chicken thighs. Pat the 6 oz skinless chicken thighs dry with paper towels. Season both sides with salt and pepper or your favorite seasoning blend.
    Tip: Drying the chicken helps achieve a nice sear when grilling.
  5. Grill the chicken. Heat a grill pan or outdoor grill to medium-high heat. Place the chicken thighs on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes after grilling.
    Tip: Use a meat thermometer for accurate doneness.
  6. Assemble and serve. Plate the cooked couscous alongside the roasted vegetables. Slice the grilled chicken thighs and arrange on top or beside the couscous and veggies. Serve warm.
    Tip: Garnish with fresh herbs like parsley or a squeeze of lemon juice for brightness.

Pro tips

  • If you don’t have a grill pan, a regular skillet works fine; just add a little oil to prevent sticking.
  • Resting the chicken after grilling helps keep it juicy and tender.