Name: Lemon Herb Chicken Couscous Roast
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 600 g boneless, skinless chicken breasts; 200 g couscous; 250 g fresh spinach; 200 g mushrooms, sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 1 lemon, zested and juiced; 4 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried oregano; Salt and pepper to taste; 50 g fresh cilantro, chopped; crumbled feta cheese (optional); toasted pine nuts (optional)

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Lemon Herb Chicken Couscous Roast

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Get ready for a delightful dining experience with this Lemon Herb Chicken Couscous Roast! Succulent chicken is infused with zesty lemon and aromatic herbs, complemented by earthy mushrooms and vibrant spinach. All of this goodness is served over fluffy couscous, making for a quick and satisfying meal that’s perfect for any night of the week. Feel free to get creative by adding your favorite vegetables or adjusting the seasoning to suit your taste!

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 4

Course: Red Dinner Night

Cuisine: Global (Mediterranean-inspired)

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

600 g boneless, skinless chicken breasts
200 g couscous
250 g fresh spinach
200 g mushrooms, sliced
1 medium onion, chopped
3 cloves garlic, minced
1 lemon, zested and juiced
4 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
50 g fresh cilantro, chopped
crumbled feta cheese optional
toasted pine nuts optional

Equipment

20 cm (8 inch) square baking tray
Chef's knife
Heatproof mixing bowl
Cooking pot for couscous
Meat thermometer

Method

Preheat your oven to 200°C (400°F).
In a mixing bowl, combine the olive oil, lemon juice, lemon zest, dried thyme, oregano, minced garlic, salt, and pepper to create a marinade.
Place the chicken breasts in the marinade, ensuring they are well-coated. Allow marinating for at least 10 minutes.
In a baking tray, spread out the chopped onions, mushrooms, and spinach. Place the marinated chicken on top of the vegetables.
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and is golden brown.
While the chicken is roasting, prepare the couscous. In a pot, bring 500 ml of water to a boil, then add the couscous. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
Once cooked, check the chicken for doneness. Let rest for 5 minutes before slicing.
Plate the couscous and top with the roasted chicken and vegetables. Garnish with chopped cilantro and optional toppings like feta or pine nuts.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 38gFat: 14gSodium: 320mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 3200IUVitamin C: 25mgCalcium: 80mgIron: 2.5mg

Notes

If you don’t have spinach on hand, feel free to use kale or Swiss chard instead.
For a heartier dish, add chickpeas to the roasting tray.
Leftovers can be stored in an airtight container in the fridge for up to three days, and it reheats beautifully in the microwave or oven! Enjoy your cooking adventure!

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Lemon Herb Chicken Couscous Roast