Ingredients
Equipment
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
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!
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!