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Roasted Chicken with Tomato and Herb Couscous
Roasted Chicken with Tomato and Herb Couscous

Roasted Chicken with Tomato and Herb Couscous
A hearty dinner featuring roasted chicken paired with a flavorful tomato and herb couscous.
Roasted Chicken with Tomato and Herb Couscous

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 3
    item
     tomato
  • 200
    g
     couscous
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 30
    g
     parsley
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Chicken with Tomato and Herb Couscous
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the chicken breasts with salt and black pepper.
  3. Heat 1 tbsp of olive oil in a pan over medium heat and sear the chicken breasts until golden brown on both sides.
  4. Transfer the chicken to a baking dish and roast in the oven for 20-25 minutes until cooked through.
  5. Meanwhile, dice the tomatoes and onion. Mince the garlic.
  6. In a saucepan, heat the remaining olive oil and sauté the onion and garlic until translucent.
  7. Add the diced tomatoes and cook for another 5 minutes.
  8. Prepare the couscous according to package instructions.
  9. Mix the cooked couscous with the tomato mixture, chopped parsley, lemon juice, salt, and pepper.
  10. Serve the roasted chicken on a bed of tomato and herb couscous.
Nutrition Per Serving 600 g Per 100g
Energy 650 kcal 108 kcal
Protein 60 g 10.0 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 80 g 13.3 g
Fat 20 g 3.3 g
  • 2
    item
     chicken breast
  • 3
    item
     tomato
  • 200
    g
     couscous
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 30
    g
     parsley
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the chicken breasts with salt and black pepper.

Heat 1 tbsp of olive oil in a pan over medium heat and sear the chicken breasts until golden brown on both sides.

Transfer the chicken to a baking dish and roast in the oven for 20-25 minutes until cooked through.

Meanwhile, dice the tomatoes and onion. Mince the garlic.

In a saucepan, heat the remaining olive oil and sauté the onion and garlic until translucent.

Add the diced tomatoes and cook for another 5 minutes.

Prepare the couscous according to package instructions.

Mix the cooked couscous with the tomato mixture, chopped parsley, lemon juice, salt, and pepper.

Serve the roasted chicken on a bed of tomato and herb couscous.

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