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Exotic Spiced Chicken with Moroccan Couscous and Roasted Vegetables
Exotic Spiced Chicken with Moroccan Couscous and Roasted Vegetables

Exotic Spiced Chicken with Moroccan Couscous and Roasted Vegetables
A flavorful and nutritious lunch featuring spiced chicken, Moroccan-style couscous, and a medley of roasted vegetables.
Exotic Spiced Chicken with Moroccan Couscous and Roasted Vegetables

To provide a balanced meal with sufficient energy, protein, and carbohydrates to support cycle training while maintaining a light feel.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 150
    g
     couscous
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 100
    g
     carrot
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 2
    clove
     garlic
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Exotic Spiced Chicken with Moroccan Couscous and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix cumin, coriander, paprika, minced garlic, lemon juice, salt, and black pepper.
  3. Rub the spice mixture over the chicken breasts and let marinate for at least 15 minutes.
  4. Slice zucchini, red bell pepper, and carrot into even pieces.
  5. Place vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  6. Roast vegetables in the oven for 25-30 minutes until tender.
  7. Cook couscous according to package instructions.
  8. Heat a grill pan over medium-high heat and cook the chicken breasts for about 6-7 minutes on each side until fully cooked.
  9. Serve the grilled chicken over couscous with roasted vegetables on the side.
Nutrition Per Serving 600 g Per 100g
Energy 650 kcal 108 kcal
Protein 50 g 8.3 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 70 g 11.7 g
Fat 25 g 4.2 g
  • 2
    item
     chicken breast
  • 150
    g
     couscous
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 100
    g
     carrot
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 2
    clove
     garlic
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix cumin, coriander, paprika, minced garlic, lemon juice, salt, and black pepper.

Rub the spice mixture over the chicken breasts and let marinate for at least 15 minutes.

Slice zucchini, red bell pepper, and carrot into even pieces.

Place vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Roast vegetables in the oven for 25-30 minutes until tender.

Cook couscous according to package instructions.

Heat a grill pan over medium-high heat and cook the chicken breasts for about 6-7 minutes on each side until fully cooked.

Serve the grilled chicken over couscous with roasted vegetables on the side.

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