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Autumn Vegetable and Chicken Couscous
Autumn Vegetable and Chicken Couscous

Autumn Vegetable and Chicken Couscous
A hearty and nutritious couscous dish with seasonal vegetables and chicken.
Autumn Vegetable and Chicken Couscous

Provides balanced energy and nutrients to support cycle training, focusing on protein and complex carbohydrates.

Ingredients:
1
Servings
  • 150
    g
     chicken breast
  • 100
    g
     couscous
  • 100
    g
     butternut squash
  • 1
    item
     red bell pepper
  • 100
    g
     zucchini
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    ml
     chicken broth
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 35 minutes
Autumn Vegetable and Chicken Couscous
Instructions:
  1. Preheat oven to 200°C.
  2. Dice the butternut squash, red bell pepper, and zucchini.
  3. Place the vegetables on a baking sheet, drizzle with half the olive oil, and roast for 20 minutes.
  4. Meanwhile, season the chicken breast with salt and pepper.
  5. Heat the remaining olive oil in a pan over medium heat and cook the chicken until golden brown and cooked through.
  6. Remove the chicken from the pan and let it rest before slicing.
  7. In the same pan, sauté chopped onion and minced garlic until translucent.
  8. Add couscous and stir for a minute before adding chicken broth.
  9. Cover and let it simmer until the couscous is cooked and liquid is absorbed.
  10. Fluff the couscous with a fork and mix in roasted vegetables and sliced chicken.
  11. Garnish with chopped parsley and a squeeze of lemon juice before serving.
Nutrition Per Serving 700 g Per 100g
Energy 700 kcal 100 kcal
Protein 45 g 6.4 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 80 g 11.4 g
Fat 25 g 3.6 g
  • 150
    g
     chicken breast
  • 100
    g
     couscous
  • 100
    g
     butternut squash
  • 1
    item
     red bell pepper
  • 100
    g
     zucchini
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    ml
     chicken broth
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Dice the butternut squash, red bell pepper, and zucchini.

Place the vegetables on a baking sheet, drizzle with half the olive oil, and roast for 20 minutes.

Meanwhile, season the chicken breast with salt and pepper.

Heat the remaining olive oil in a pan over medium heat and cook the chicken until golden brown and cooked through.

Remove the chicken from the pan and let it rest before slicing.

In the same pan, sauté chopped onion and minced garlic until translucent.

Add couscous and stir for a minute before adding chicken broth.

Cover and let it simmer until the couscous is cooked and liquid is absorbed.

Fluff the couscous with a fork and mix in roasted vegetables and sliced chicken.

Garnish with chopped parsley and a squeeze of lemon juice before serving.

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