Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- In a mixing bowl, combine diced chicken, olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Toss well to coat.
- In a large skillet, over medium heat, cook the marinated chicken for 10 minutes until it's browned on the outside but not fully cooked through.
- Add sliced mushrooms and spinach to the skillet, cooking for an additional 5 minutes until the spinach wilts and mushrooms soften.
- Transfer the chicken and vegetable mixture to a baking dish and roast in the preheated oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
- Meanwhile, prepare the couscous according to the package instructions. Usually, this involves bringing water to a boil, adding couscous, covering, and letting it sit off heat for about 5 minutes.
- Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
- Fluff the couscous with a fork and serve the chicken mixture over the couscous.
- Garnish with chopped cilantro and optional feta or cherry tomatoes, if desired. Enjoy!
Nutrition
Notes
For a lighter option, you can try substituting chicken breast with skinless turkey.
Feel free to mix in your favorite vegetables, such as bell peppers or zucchini, for added color and nutrients!
This meal holds well in the refrigerator for up to 3 days, making it perfect for meal prep. Reheat in the microwave or in a skillet over medium heat, adding a splash of water if needed to keep everything moist. Enjoy your cooking and the delicious flavors!
Feel free to mix in your favorite vegetables, such as bell peppers or zucchini, for added color and nutrients!
This meal holds well in the refrigerator for up to 3 days, making it perfect for meal prep. Reheat in the microwave or in a skillet over medium heat, adding a splash of water if needed to keep everything moist. Enjoy your cooking and the delicious flavors!