Roasted Chicken with Couscous and Roasted Vegetables

Name: Roasted Chicken with Couscous and Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: Middle Eastern
Ingredients: 5 oz Chicken breast (about 140g, skinless and boneless); 1.75 cups Couscous (cooked, about 170g); 2 cups Mixed vegetables (zucchini, bell peppers, onions, chopped for roasting, about 300g); 1 tbsp Olive oil (about 14g); to taste Salt (for seasoning); to taste Black pepper (freshly ground); 1.75 cups Water or chicken broth (for cooking couscous)

1004 kcal · 28 g protein · 15 minutes · 1 servings

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Roasted Chicken with Couscous and Roasted Vegetables

A wholesome and flavorful dish featuring tender roasted chicken breast served alongside fluffy couscous and a medley of vibrant roasted vegetables. This balanced meal is perfect for a satisfying lunch or dinner.

1004 kcal 28 g protein 15 minutes

Ingredients

Chicken breast 5 oz
Couscous 1.75 cups
Mixed vegetables 2 cups
Olive oil 1 tbsp
Salt to taste
Black pepper to taste
Water or chicken broth 1.75 cups

Method

Preheat the oven. Set your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables. This temperature helps to cook everything evenly and develop a nice roasted flavor.
Tip: Preheating the oven ensures the chicken and vegetables start cooking immediately and get a nice texture.
Prepare the vegetables. Wash and chop the zucchini, bell peppers, and onions into bite-sized pieces. Place them in a bowl and toss with half of the olive oil, a pinch of salt, and pepper.
Tip: Cut vegetables into similar sizes so they roast evenly.
Prepare the chicken breast. Pat the chicken breast dry with paper towels. Rub the remaining olive oil over it, then season both sides with salt and freshly ground black pepper.
Tip: Drying the chicken helps the oil and seasoning stick better and promotes browning.
Arrange for roasting. Place the seasoned chicken breast on a baking sheet or roasting pan. Spread the prepared vegetables around the chicken in a single layer to ensure even roasting.
Tip: Use a rimmed baking sheet to catch any juices and make cleanup easier.
Roast chicken and vegetables. Put the baking sheet in the preheated oven and roast for about 25-30 minutes. The chicken is done when its internal temperature reaches 165°F (74°C) and the vegetables are tender and slightly caramelized.
Tip: Use a meat thermometer to check chicken doneness for safety and juiciness.
Cook the couscous. While the chicken and vegetables roast, bring 1.75 cups of water or chicken broth to a boil in a saucepan. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Then fluff with a fork.
Tip: Using broth instead of water adds extra flavor to the couscous.
Rest and serve. Once the chicken and vegetables are done, let the chicken rest for 5 minutes to keep it juicy. Then slice the chicken breast and plate it with the roasted vegetables and couscous.
Tip: Resting meat allows juices to redistribute, making it more tender.

Pro tips

Use a meat thermometer to ensure perfectly cooked chicken every time.
Cut vegetables uniformly for even roasting and texture.