Dinner

Baked Herb Chicken Breasts with Couscous and Roasted Vegetables Recipe

Byrami Hayes May 1, 2026May 1, 2026

Introduction

This Baked Herb Chicken Breasts with Couscous Meal Prep is a simple, wholesome dish perfect for busy weeknights or preparing lunches ahead. Roasted vegetables add vibrant flavor and texture, while herbed chicken breasts bring savory depth. It’s healthy, colorful, and easy to make in one go.

Four clear rectangular glass containers are filled with a base layer of fluffy light beige couscous mixed with bits of bright red, green, and yellow vegetables and herbs, showing small green leaves scattered throughout. On top of each couscous base lies a layer of thick, white grilled chicken breast slices, seasoned with dark green and black herbs, giving a speckled texture across the surface. The chicken pieces are neatly cut and arranged in a row, covering most of the couscous, and the containers sit on soft white fabric over a white marbled surface. Some herbs and couscous grains are scattered around the containers, adding a casual homemade feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 zucchini
2 red bell peppers
1 yellow bell pepper
2 red onions
8 cloves garlic (peeled)
1 cup couscous
1.5 cups vegetable broth
1 cup parsley (chopped)
2 Tbsp olive oil
Pinch of salt and black pepper
4 boneless skinless chicken breasts (2 lbs)
3 Tbsp olive oil
2 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1/4 tsp salt
Pinch of pepper

Instructions

Step 1: Preheat the oven to 400°F (205°C). Chop zucchini, red bell peppers, and yellow bell pepper into 1-inch pieces. Slice red onions and peel the garlic cloves. Spread all the vegetables and garlic evenly on a large baking sheet.
Step 2: Drizzle the vegetables with 2 tablespoons of olive oil and toss to coat. Sprinkle with a pinch of salt and black pepper. Roast in the oven for 45 minutes, stirring every 15 minutes to ensure even cooking.
Step 3: While the vegetables roast, bring 1.5 cups of vegetable broth to a boil in a saucepan. Stir in 1 cup of couscous, cover with a lid, and turn off the heat. Let it sit for 5 minutes until the liquid is absorbed, then fluff with a fork.
Step 4: Combine 3 tablespoons olive oil, 2 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, 1/4 teaspoon salt, and a pinch of pepper in a bowl to form a herb paste.
Step 5: Gently pound chicken breasts if they are uneven in thickness. Coat each breast evenly with the herb paste. Place the chicken in a baking tray and bake in the oven for 20 minutes. Let cool before slicing.
Step 6: Mix the roasted vegetables with the couscous and chopped parsley. Divide the mixture into food containers. Top each with slices of the baked herb chicken breasts.
Step 7: Seal containers and store in the refrigerator for up to 3 days.

Tips & Variations

For extra flavor, add a squeeze of lemon juice over the chicken before serving.
Use quinoa instead of couscous for a gluten-free option.
Feel free to swap vegetables based on what’s in season or your preference.
Marinate the chicken breasts a few hours ahead to deepen the herb flavors.

Storage

Store the meal prep containers tightly sealed in the refrigerator for up to 3 days. To reheat, warm the chicken and couscous mixture gently in the microwave or on the stove until heated through. Avoid overheating to keep chicken moist.

How to Serve

Two clear rectangular glass containers sit on a crumpled beige cloth on a white marbled surface. Each container has a base layer of light yellow couscous mixed with chopped green herbs and bright pieces of red and yellow roasted peppers. On top of this is a layer of thickly sliced grilled chicken breast seasoned with black pepper and herbs, arranged to cover the couscous below. To the left, a grey speckled cutting board lies on the cloth with additional grilled chicken pieces, some sliced, showing tender white meat inside. Above it, a dark speckled pot is partly filled with the same couscous mixture, and a white spoon rests inside. Small herb bits are scattered around on the cloth and marble beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this meal prep?

While the chicken and couscous can be frozen, the texture of roasted vegetables may change. For best results, consume within 3 days refrigerated or freeze the chicken separately.