Baked Herb Chicken Breasts with Couscous and Roasted Vegetables Recipe
This Baked Herb Chicken Breasts with Couscous Meal Prep is a flavorful and wholesome dish featuring tender herbed chicken breasts paired with fluffy couscous and a medley of roasted vegetables. Perfect for meal prepping, this balanced meal offers vibrant colors and fresh herbs in every bite.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: Meal Prep, Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Roasted Vegetables & Couscous
- 2 zucchini, chopped into 1-inch pieces
- 2 red bell peppers, chopped into 1-inch pieces
- 1 yellow bell pepper, chopped into 1-inch pieces
- 2 red onions, sliced
- 8 cloves garlic, peeled
- 1 cup couscous
- 1.5 cups vegetable broth
- 2 tbsp olive oil (for vegetables)
- Pinch of salt and black pepper (for vegetables)
- 1 cup parsley, chopped
Baked Herb Chicken
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1/4 tsp salt
- Pinch of black pepper
Instructions
- Prepare Vegetables: Preheat your oven to 400°F (205°C). Chop zucchini, red and yellow bell peppers into 1-inch pieces, slice the onions, and peel the garlic cloves. Place all these vegetables on a large baking sheet.
- Roast Vegetables: Spray the vegetables with olive oil and toss to coat evenly. Add a pinch of salt and black pepper. Roast in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even cooking.
- Cook Couscous: While the vegetables roast, bring 1.5 cups of vegetable broth to a boil in a saucepan. Add 1 cup couscous, cover with a lid, turn off the heat, and let it absorb the broth for 5 minutes. Uncover and fluff the couscous with a fork.
- Make Herb Paste: In a small bowl, mix 3 tablespoons olive oil with dried oregano, dried basil, garlic powder, salt, and pepper to create a herb paste.
- Prepare Chicken: Pound chicken breasts gently with a mallet if they are uneven in thickness. Coat each breast thoroughly with the herb paste on all sides.
- Bake Chicken: Place the coated chicken breasts on a baking tray and bake in the oven for 20 minutes. Remove and allow to cool before slicing.
- Combine Meal Prep Components: Combine the roasted vegetables, couscous, pressed garlic from roasting, and chopped parsley in a large bowl. Divide this mixture evenly into meal prep containers.
- Assemble and Store: Top each container with slices of the baked herb chicken breasts. Seal tightly and store in the refrigerator for up to 3 days.
Notes
- For extra flavor, you can marinate the chicken in the herb paste for 30 minutes to 2 hours before baking.
- Stir the roasted vegetables carefully to prevent burning and ensure even cooking during roasting.
- Make sure to fluff the couscous after cooking to keep it light and separate.
- This meal prep is great for lunches or dinners and can be reheated in the microwave.
- Adjust seasoning to taste before cooking if desired.
Keywords: Baked chicken breasts, couscous meal prep, roasted vegetables, Mediterranean chicken, healthy meal prep, baked herb chicken
