Baked Herb Chicken Breasts with Couscous Meal Prep

Name: Baked Herb Chicken Breasts with Couscous Meal Prep
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 pieces Zucchini (2 zucchini); 2 pieces Red Bell Pepper (2 red bell peppers); 1 piece Bell Pepper (1 yellow bell pepper); 2 pieces Red Onion (2 red onions); 8 cloves Garlic (8 cloves garlic (peeled)); 1 cup Couscous (1 cup couscous); 1 ½ cup Vegetable Broth (1.5 cups vegetable broth); 1 cup Parsley (1 cup parsley (chopped)); 5 tbsp Olive Oil (2 Tbsp olive oil + 3 Tbsp olive oil); 0 tsp Table Salt (pinch of salt and black pepper + 1/4 tsp salt); 2 tsp Dried Oregano (2 tsp dried oregano); 1 tsp Dried Basil (1 tsp dried basil); 1 tsp Garlic Powder (1 tsp garlic powder); 0 pieces Black Pepper (pinch of pepper)

Baked Herb Chicken Breasts with Couscous Meal Prep - Meal Prep (Mediterranean)

70 minMediterranean

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Couscous with Roasted Vegetables
2Preheat the oven to 400F (205C). Chop zucchini, red bell peppers, yellow bell peppers into 1-inch pieces. Slice onion and peel garlic cloves. Now place all of the vegetables, onion, and garlic on a large baking sheet.
3Spray them with olive oil and toss to coat them as evenly as possible. Finally, add a pinch of salt and black pepper. Now, roast the vegetables in the oven for 45 minutes and make sure to stir them every 15 minutes.
4Now, get a saucepan while you’re roasting the vegetables. Bring vegetable broth to boil and add in the couscous. Cover it with the lid and turn off the heat, wait for 5 minutes until the couscous absorbs all the broth, and uncover the saucepan. Give the couscous a stir to make sure it’s light and fluffy.
5Baked Chicken Breast
6While vegetables are roasting, combine oregano, basil, garlic powder, salt, and pepper with olive oil. Stir well, and it should form a nice paste.
7Take out your chicken breasts, gently pound them with a mallet if they’re a little thicker than usual. Cover them with the paste we’ve just made.
8Bake in a baking tray for 20 minutes. Make sure you cool it down before slicing it.
9Final Steps
10Finally, combine couscous with roasted vegetables. Press in garlic and chop some parsley. Combine all the ingredients together and divide them into food containers.
11Top it up with slices of chicken. Store in the fridge while tightly sealed for up to 3 days.