Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 1 cup couscous
- 2 cups chicken broth (or water)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 cup cherry tomatoes, halved
- 1 cup spinach or arugula
- 1 piece Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- In a small bowl, mix together the olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper. Rub this mixture all over the chicken breasts.
- Place the seasoned chicken on the baking sheet and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- While the chicken is roasting, bring the chicken broth to a boil in a saucepan. Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes.
- Fluff the couscous with a fork after it’s done cooking. You can stir in a squeeze of lemon juice for added flavor.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing it.
- To assemble your bowls, place a scoop of couscous at the bottom, top with slices of chicken, add cherry tomatoes and spinach, and drizzle with a bit more lemon juice.
- Prep Time: 10
- Cook Time: 25